The pea sauce is very simple to make, but, like traditional sauces, it has slow passages, so be patient with it, stir it once in a while and in the meantime do something else... if you are in a hurry, you can always shorten the time with the pressure cooker!
Ingredients:
- Peas, one kilo (about 400 grams shelled)
- Tomato sauce, 400 grams
- Onion, a large white
- Garlic, a clove
- Rosemary, two sprigs
- Parsley, a dozen haulms
- Olive Oil
- Salt,
[Credit autoproduciamo]
Preparation:
- Shell the peas and set aside.
- Chop the flavours and brown them for a long time, at least twenty minutes, with the extra virgin olive oil in a thick-bottomed pot and add a little water if they should dry.
- Add the peas and cook for about ten minutes.
- Pour the sauce, salt and cook for about three quarters of an hour over low heat. If it is too liquid, let it dry out discovered.
Note: Without fresh peas, you can also use frozen ones.
Judit Neuberger
International editions: