Stewed peas and onion like nonna used to make are one of my most favorite side dishes. A simple sautee of onion, then the peas are stewed in with some water and a dash of salt and pepper. She used to make it for me all the time and if I close my eyes I can still see her in the kitchen with a smile on her face.
Song of the day: Non Dimenticar - Percy Faith & His Orchestra
Stewed peas with fresh peas vs. canned peas
When in season, I like to use fresh peas. I find the shelling very calming and relaxing. Fresh peas are sweet and earthy, perfect to use in many recipes: pasta, barley, risotto, savory pie, minestrone.
Of course, for this recipe you can use frozen peas or jarred peas. Keep in mind that jarred/canned peas are precooked and they need less water and less time to cook.
Simple ingredients
There is something reassuring and comforting in making the dishes that have been part of my childhood. Especially the ones made by my grandma, nonna Armanda. She was a great cook, not a baker by no means, more so my main source of inspiration.
Stewed peas, the way she made all the time, is a simple sautee of onion, then the peas are stewed in with some water and a dash of salt and pepper. That's all there is.
Simple preparation
- Add the oil and onion to a pot, bring it to medium heat and cook, stirring once in a while, until onion is soft and translucent, about 5-7 minutes.
- Then, add the peas, stir, and cook for a couple of minutes over medium high heat so the flavors can mingle.
- Pour in the water, just enough to cover them, season with salt and pepper, and cover with a lid.
- Cook over low medium heat, for about 10-15 minutes, depending on the size of the peas and the texture of their skin. Check them from time to time, then, in the last minutes of cooking, uncover and allow the water to evaporate but not completely. You want a little of that sweet juice. If the cooking juices become too dry, add a little more water.
- Turn off heat and plate.
Variations
Once in a while, my nonna liked to add slivered pancetta or prosciutto to the sautee of onion, and a pinch of peperoncino.
Also, instead of the water, you could use a light vegetable broth.
The simplicity of Italian cuisine
In the end, you might wonder how such a simple dish can taste so amazing. The peas have such a sweetness to them, and the texture is just right. Soak some bread in the juices, you are going to love it.
Most Italian dishes rely on few ingredients and a simple preparation. Quality of the ingredients is of the utmost importance, as well as seasonality, and the respect for each ingredient to shine through.
Nonna would be proud. Buon appetito!
PrintStewed peas and onion like nonna used to make
Stewed peas and onion like nonna used to make are one of my most favorite side dishes. A simple sautee of onion, then the peas are stewed in with some water and a dash of salt and pepper. She used to make it for me all the time and if I close my eyes I can still see nonna in her kitchen with a smile on her face.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 cup fresh shelled peas
- heaping ⅓ cup yellow onion, chopped
- 2 tablespoons evo oil
- salt & pepper to taste
- ⅔ cup water
Instructions
- Shell the peas and rinse them under cold water.
- Remove the outer layer of the onion and chop it or cut into thin wedges.
- Add the oil and onion to a pot, bring it to medium heat and cook, stirring once in a while, until onion is soft and translucent, about 5-7 minutes.
- Then, add the peas, stir to mingle, and cook for 1-2 minutes over medium high heat.
- Pour in the water, season with salt and pepper, and cover with a lid. Cook over low medium heat, for about 10-15 minutes, depending on the size of the peas and the texture of their skin. Check them, stirring from time to time, then, in the last minutes of cooking, uncover and allow the water to evaporate but not completely. You want a little of that sweet juice. If the cooking juices become too dry, add a little more water.
- Turn off heat and plate.
Notes
- These peas are good eaten both warm and cold.
- You can saute some pancetta or slivered prosciutto with the onion, before adding the peas.
- Instead of the water you could use some vegetable broth.
I love baking and kneading dough because it takes me to a happy place in my soul.
Pete says
I have so many peas in the garden right now, this is a perfect side dish, just what I've been looking for!
Thanks! I hope you try it when peas are in season. It's just delightful.
Gloria says
Fresh peas for the garden are so good. This sounds like the perfect side dish. I would even use it as a pasta topper.
Thanks, Gloria! Totally, they are amazing to dress pasta.
Bernice says
My grandma did a version of this dish and it was always my job to shell the peas. I wasn't very happy to do that chore back in those days but now I look back on them and smile. That's the power of food.
I've always loved shelling peas, then and now!
Christy says
The perfect side dish to add bright colour to the plate! Thank you for sharing your Nonna's recipe!
Thanks! Truly perfect: simple, delicious, and pretty on the table.
Veronika says
This will be a great side dish for the Summer dinner! Easy to prep, light, and fresh 😉
Leslie says
We had a Nonna in our family too. Any recipe of hers was one worth keeping. This is a great way to make fresh peas..yum!
Adriana says
One of my Italian friends introduced me to this dish that she served on Christmas Day. She was very secretive with the recipe so now I can make this pea dish I love at home. Thank you!
Ksenja says
I didn’t grow up with a Nona, but these were just right by my standards. Lovely flavor and texture.
Tammy says
Dishes like this were made for summer! So easy and bright and fresh...this is what I could eat every night with a little glass of wine. Love it!
ramona says
I have never heard of this dish and i am super excited to try it out for the first time! Thank you for sharing this recipe, it looks delicious and i cant wait to try it out!