At home the sides are very much appreciated.
We like to eat vegetables and, often, our meal, especially in the evening, consists of a couple of side dishes or a salad with a slice of good bread.
Some side dishes take time, others are prepared in a short time.
This one is ready in 15 minutes and besides being completely vegetarian, it is also vegan and gluten-free.
And if I told you that this is an ancient and traditional recipe?
A modern puree recipe that is also ancient.
We often think old recipes have to be elaborate and rich in ingredients.
So you may be surprised to learn that mashed peas is a traditional peasant recipe. In the book Cuoco bolognese, a treatise on cooking provided over an economical, simple, and easy method of preparing all sorts of food from 1857, later reprinted as La cuciniera Bolognese (1874), we find a recipe for mashed peas. Lentil, rice, barley, and chickpea purees are also mentioned in the cookbook.
The old Bolognese version of mashed peas also included a little onion and prosciutto. I have revisited the recipe to make it quicker and light. But remember to add basil and lime or lemon juice. If you prefer a more comfortable food version, replace the citrus with grated Parmesan cheese.
In addition to blanching peas, in season or frozen, reduce the vegetable to a cream with an immersion blender. Season to taste, and your side dish is ready.
It is also gluten and lactose-free recipe.
It is good to taste warm and at room temperature to accompany a course, roasts, and eggs, for example, or to stuff piadine and tigelle.
Buona cucina, Monica
Cook with me
HERE you can find my recipes for making bread.
With lentils I make a pate very similar to puree (HERE).
Stay in the know!
To receive unpublished recipes, tips, and food stories, sign up for the Tortellini&CO newsletter. You can disable it anytime.
Keep in Touch.
If you like, follow me on Instagram, Pinterest and Facebook.
Food Tips
I prefer to use lime juice which is less bitter than lemon.
You can use fresh mint leaves instead of basil.
Basil pea purée recipe
serves 4
List of Ingredients
400g rozen peas
6 tablespoons olive oil
juice of 1 lime, or to taste
25 fresh basil leaves
salt to taste
Directions
Place the peas in a pan of cold water and bring it to the boil, then simmer for 2 minutes.
Drain, then place on a food processor with all the other ingredients.
Whizz everything together until it’s fully blended and soft, then serve.
This tastes great either served warm or left to cool.
