Neapolitan peas are an amazingly tasty, healthy and light side dish for fish or meat. It is quick to cook, it looks beautiful and unusual on the table. Try this delicate dish and it will be a bright addition to your menu.
It is necessary
-
- 1 kg green peas (fresh or frozen);
- 300 g of tomatoes;
- 4 tablespoons olive oil;
- 250 g of Mocerella cheese;
- 1 onion;
- salt.
Instructions
Step 1
Wash one onion, peel, chop finely. So that the onion does not irritate the eyes, periodically substitute the knife with which you cut it under a stream of cold water. Turn on the stove (200 ° C), put a saucepan on it, sauté the onions until golden brown.
Step 2
Pour a kilogram of fresh or frozen peas into a saucepan with onions, add a pinch of salt, stir. Heat about a glass of water to about 30 ° C. Pour it into a saucepan.
Step 3
Wash 300 grams of ripe tomatoes, put in a colander and scald with boiling water. Cool and peel off. Cut into small pieces and add to the saucepan.
Step 4
Cut 250 grams of Mocerella cheese into small cubes. Check the doneness of the peas. Once it is soft, add the pieces of cheese to it. Turn off the stove, cover the pan with a lid and let it stand for a few minutes so that the peas are thoroughly saturated with the cheese and tomatoes. Arrange on plates, garnish with dill or parsley sprigs.
