Tag Archives: peas

Minestra con Piselli Caiano

Minestra con Piselli Caiano 

Minestra con Piselli  Caiano

Minestra con Piselli  Caiano  translates to something like Soupy Pasta with Pigeon Peas. It sounds better in Italian.
Minestra con Piselli  Caiano

Piselli Caiano Minestra

  • 1/4 cup olive oil
  • 2 cloves garlic, sliced
  • A handful of cherry tomatoes sliced in half or a large tomato roughly chopped
  • 4 cups chicken stock
  • Salt and black pepper to taste
  • 1/2 lb. shells or other small pasta
  • 15 oz. can of pigeon peas
Minestra con Piselli  Caiano preparation –
Fry the garlic in oil. Add the tomatoes and cook until slightly soft.

Piselli Caiano Minestra

Add the broth, bay leaf, and the pasta. Keep adding heated water, maybe 2 or 3 cups, to keep a soupy consistency. When the pasta is almost done, add the peas, stir and cook for a few minutes. Serve with a drizzle of olive oil.

Piselli Caiano Minestra

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Spezzatino con Piselli

Spezzatino con Piselli

Spezzatino (pronounced spet-tsa-tino) is Italian for stew and in this case it’s veal stew with peas.



Bring veal to room temperature and season with salt and pepper. Lightly brown it in olive oil and remove from the pot. Add more oil, and sauté a chopped onion with S&P until it starts to brown. Add tomato paste and stir with onions until it darkens. Add the potatoes, S&P and fry lightly. Add the rosemary, beef stock and deglaze the pot. 20161207_174310

Return the browned meat, stir and simmer uncovered for ½ hour. Check for seasoning. Add the peas and wine and simmer for another ½ hour. 20161207_182006

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