JOIN NOW
our Italian Cooking
Newsletter

Printer

Friendly

Recipe

HOME PAGE >> Recipes >>

Conversion Calculator !

Anna Maria Suggests
Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
www.SurLaTable.com
125x125 Folgers
Isabella - Home Decor
logo with tomatoes - $20 Off Purchases $40 Or More!
21765_20% Off All orders over $99 at RedEnvelope

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!


Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy


Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil


Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!


Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
DISCLAIMER  and
PRIVACY POLICY
before using
our site
-------------------
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map

recipes

policies

about us

Some More Hot Topics You'd Like to See adv.
Pea Soup
Minestra di Piselli
3 tablespoons extra-virgin olive oil
1 medium onion
1 carrot
1 stick of celery
1 lb frozen shelled small green peas
1-½ quarts (1.5 liters) home made chicken broth  (substitute with organic store canned broth)
5 oz (150 gr) small ditali pasta
3 oz (90 gr) freshly grated parmigiano cheese (optional)

Main Course >> Pea Soup

Put 3 tablespoons extra-virgin olive oil in a saucepan and turn heat to medium. Add the celery, carrots, and onion, and sauté until the onion is soft and translucent. Stir frequently.

Stir in the peas and sauté for a minute or two to amalgamate.

Add the broth and bring it to a boil.

Add the pasta and cook following the manufacturer’s instructions, checking from time to time, until pasta is “al dente” firm but not overcooked. Serve with some parmigiano cheese (optional)

Not the usual  pureed peas soup cream in the French style, the Italian Minestra di Piselli (Pea Soup) is chunky and has pasta in it. The pasta gives body and substance and the peas sweetness and lightness. Using a vegetable broth instead of chicken broth makes it a perfect vegan dish.