cookbooks

No. 168. Carote E Piselli Alla Panna (carrots And Peas) Recipe

Carote e Piselli alla Panna, or Carrots and Peas with Cream, is a classic Italian dish that combines two of nature's most vibrant and delicious vegetables. This simple yet satisfying recipe has been enjoyed for generations and is known for its delicate flavors and creamy texture. Let's explore the history of this dish, some fun facts, and then delve into the detailed recipe.

History of Carote e Piselli alla Panna:
The origins of Carote e Piselli alla Panna can be traced back to the traditional cuisine of Northern Italy, particularly the regions of Lombardy and Emilia-Romagna. These regions are known for their rich agricultural landscapes, where carrots and peas are grown abundantly. The combination of these two vegetables simmered in cream creates a harmonious balance of flavors and textures that has stood the test of time.

Fun Facts about Carote e Piselli alla Panna:
1. Carrots and peas are both highly nutritious vegetables. Carrots are a great source of vitamins, particularly vitamin A, while peas are rich in fiber and protein.
2. This dish is incredibly versatile and can be served as a side dish or turned into a main course by adding cooked pasta or rice.
3. Carrots and peas are often considered "companion plants" in gardening. They have a mutually beneficial relationship, as carrots assist in fixing nitrogen in the soil, which helps peas grow better.
4. The cream used in this recipe adds a luxurious touch to the dish but can be substituted with healthier options such as milk or a non-dairy alternative like coconut cream.

Now, let's move on to the detailed recipe for Carote e Piselli alla Panna.

Recipe for Carote e Piselli alla Panna:

Ingredients:
- 500g young carrots
- 500g peas
- 3-4 tablespoons of cream
- Salt to taste

Instructions:
1. Start by preparing the vegetables. Peel and dice the young carrots into small, bite-sized pieces.
2. In a pot of boiling water, blanch the peas for a couple of minutes until they are partially cooked. Drain them and set them aside.
3. In a separate pan, add a little olive oil or butter and heat it over medium heat.
4. Add the diced carrots to the pan and sauté them for a few minutes until they begin to soften.
5. Now, add the partially cooked peas to the pan with the carrots.
6. Pour in the cream, ensuring it coats all the vegetables. Stir gently to combine.
7. Reduce the heat to low and let the vegetables cook in the cream for approximately 10-15 minutes, or until they are tender.
8. Taste the dish and add salt as needed.

Serve hot and enjoy the creamy goodness of Carote e Piselli alla Panna.

Similar Recipe Dishes:
Carrots and peas are versatile ingredients that can be used in various other recipes. Here are a few dishes that you might also enjoy:

1. Risotto Carote e Piselli: Incorporate the combination of carrots and peas into a creamy and flavorful risotto. Simply add diced carrots and peas to a traditional risotto base and cook until the rice is tender.

2. Carrot and Pea Soup: Blend blanched carrots and peas together with vegetable broth for a comforting and nutritious soup. Add herbs and spices for additional flavor.

3. Carrot and Pea Salad: Combine blanched carrots and peas with fresh salad greens, cherry tomatoes, and a light vinaigrette for a refreshing and colorful salad.

These are just a few examples of how you can incorporate carrots and peas into other dishes. Feel free to experiment and get creative in the kitchen!

Carote e Piselli alla Panna is a delightful dish that highlights the natural sweetness and vibrant colors of carrots and peas while adding a touch of creamy indulgence. Whether served as a side dish or a main course, this recipe is sure to please your taste buds and bring a taste of Italian tradition to your table.

Vote

1
2
3
4
5

Viewed 1999 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce