Sardinia’s Way with Peas in Soup

Springtime in Sardinia means fava beans, peas, and a variety of other vegetables and fruit. One favorite way with fresh spring peas is in a minestra. A minestra can mean both a soup and a first course. But the difference between a zuppa (soup) and a minestra is that a minestra is usually a thicker […]

Czech Out Peas and Barley!

Czech it out is a silly expression we used as college students on our first visit to Czechoslovakia.  I couldn’t resist the title. Seriously, one should check out Czech food. Czech food is not something I cook very often although I like Czech food. Part of the reason for that is there are very few […]

Spring is for Snap Peas–in an Italian Style

In Italian this preparation is called mangiatutto con pancetta e pomodoro which are snap peas cooked with pancetta and tomatoes.  This recipe is a specialty of the area around Rome and to the south in the region of Lazio where in the springtime new snap peas are picked young and eaten raw.  Mangiatutto means eat […]

Sicilian Frittedda: A Riot of Tender Spring Flavors

In the springtime in Sicily a simply named dish reveals an explosion of flavor that belies its satisfying complexity. It is a dish special with spring vegetables — fava, peas, scallions and artichokes — and called frittedda (or fritedda). In western Sicily, where frittedda was born, it is served as a grape ‘u pitittu, a […]

Humble Leftover Peas into Magnificent Frittata

An efficient cook will always be able to squeeze two dishes out of one.  This is the reason leftovers are not to be thought of as too much food but rather as the beginning to the next.  Many times we don’t have enough leftovers to make two servings but plenty to add to a new […]

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