Peas in a Neapolitan way – surprisingly tasty, useful and light garnish for fish or meat. Quickly to prepare it, it beautifully and unusually looks on a table. Try this gentle dish, and it will become bright addition of your menu.
It is required to you
- 1 kg of green peas (fresh or frozen);
- 300 g of tomatoes;
- 4 tablespoons of olive oil;
- 250 g of Motserella cheese;
- 1 bulb;
Instruction
1. Wash up one bulb, clean, small cut. That onions didn't irritate eyes, periodically substitute a knife which you cut it, under a stream of cold water. Include a plate (200 wasps), put on it a pan, brown onions before formation of golden color.
2. Fresh or frozen peas pour kilogram into a pan with onions, add a salt pinch, mix. Warm up up to about 30 OS about a glass of water. Pour in it in a pan.
3. Wash up 300 grams of mature tomatoes, put in a colander and scald boiled water. Cool and rind. Cut into small pieces and add to a pan.
4. Cut 250 grams of Motserella cheese in small cubes. Check readiness of peas. As soon as it becomes soft, add to it cheese pieces. Switch off a plate, cover a pan and several minutes let's it stand that peas properly became impregnated with cheese and tomatoes. Spread out on plates, decorate with branches of fennel or parsley.