Creamy Italian Style Peas and Baby Onions
Posted: Saturday, January 24, 2009
by Peter Alfieri
Buon Appetito Providence
This is a side-dish that has endured in my family over many years. It's quick to make and very easy to prepare while making a main course. It would be best to use fresh peas; although the availability may not be there, and that is why I chose to use frozen peas.
This dish goes great with beef, chicken, and pork. It's a good looking side-dish with it's added color; it works well as an edible garnish. If you're a vegetarian then you can serve this aside one of your favorite tofu dishes, further enhancing a vegetarian meal. Obviously, you will be required to multi-task; that being said this dish is rated as a difficulty of 4 instead of a 3 on a scale from 1-10. Give this fabulous side a try, I doubt you'll be disappointed.
Serves: 4
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Ingredients
2 tablespoons of salted butter
1/4 teaspoons of crushed red pepper
8 ounces of baby onions - chopped
2 pounds of frozen (or fresh) peas - thawed
3/4 cup of heavy cream
2 tablespoons of flour
1 tablespoon of Italian parsley - chopped
salt - to taste
freshly cracked black pepper - to taste
Preparation
In a large skillet over medium heat add butter, crushed red pepper, and chopped baby onions. Fry until onions become translucent.
Add peas to skillet and stir-fry for a few minutes. Add 1/2 cup of heavy cream and parsley and simmer covered for about 10 minutes, or until the peas and onions are tender. There should be a thin layer of cream on the bottom of the skillet, if not, add more cream.
Sparingly sprinkle flour over pea and onion mixture, stirring until sauce is thick. Note: you may not use all of the flour.
Once thick, remove from heat and add salt and black pepper to taste and serve immediately along side of your main course. Or, keep warm until your main course is ready.
Enjoy your side dish!
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Top-level comments on this article: (6 total)Peter,Are you in the process of putting all of these recipes in print? I'd like to see a cookbook out of this.Thanks, and yes, I'll try this one too. The red pepper does it for me!
Peter,You have done it again...make my mouth water! But please don't stop! Thanks for sharing this tasty treat with us.
Peter, I am starving, and I was reading this aloud to my wife, and she says that she is going to try this out, it sounds delicious, so I printed it out, and we are going to have it tomorrow as a side dish, omg it sound sooooooo good. You have done it again my talented friend, when you come out with a cookbook, let me know where I can buy it, your dishes sound so good!! Thanks for sharing this, and I look forward to more, not to mention my wife!!! Thanks again and Well done!!Thanks Gary! That means a lot to me. I'm glad we became freinds. If you have any requests, I'd love to help out in that area too!Thx again!
hi peter,you're amazing.what a creative mind you have been blessedwith. this sounds delicious. i am in limboright now, but when i get back on track, iwill be making every recipe, and letting youknow how it went.my best to you,sue
This side dish makes me want add this to my dinner menu. Sounds yummy but maybe just a little too many calories for my like.
My grandmother used to cook this dish and I loved it. I have never tried to prepare it myself.
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