Vegetarian Giro d’Italia: Piselli alla Toscana (Peas Tuscan Style)

May 15, 2010 By: Megabeth Category: Side Dishes, Vegetarian Giro d'Italia Print This Post Print This Post

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Sticking with the simple Tuscan cooking style, I went with an easy pea dish that brings a pleasant contrast in textures. Don’t let its simplicity of ingredients fool you, it’s a fantastic side dish. I used some day old ciabatta bread for the croutons. These simple croutons came out crisp and flavorful. When added to the dish they soaked up the garlicky liquid from the peas and rounded out the experience.

Simple, quick and flavorful…a true Tuscan dish.

Piselli alla Toscana (Peas Tuscan Style)

1 16oz bag frozen peas
1 Garlic clove, finely chopped
2 Tablespoons olive oil
2 slices of bread, crusts removed
olive oil for frying
Salt and pepper

Pour boiling water over the peas and allow to stand for 5 minutes. Drain.

Put them into a pan and cook them with the garlic in the olive oil over a gentle heat for 3 minutes. Add a little water and turn the heat up for another minute or two, then season with salt and pepper.

Cut the bread into tiny dice and fry in vegetable oil until golden all over. Drain, and dry on kitchen paper.

Toss these croutons into the peas and serve immediately.

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