BISELYAS

Peas with their Pods

Before the cans of peas and the frozen peas, the necocheras had to break the pea pod, take the peas out and than they realised that the skin could actually be separated: the dry outer layer and the soft inner layer. This soft layer of the pea pod was integrated in the dish. I could not found the ladino name nor a recipe similar to this one. I did found a site that mentioned separating the pod : https://www.plattershare.com/recipe/magic-of-green-peas-skin. From which I used the picture below.

Peas with onions big.jpg
Pea shell big.jpg

Please leave a comment to carry on this culinary tradition and help each other with tips, suggestions and maybe some other recipes. If you add in the comments field below a  recipe, please give exact measurements and steps, as the recipe will be tested and if a success it will be added on the site with your name

500 gr fresh peas in their pod

1 onion chopped

Salt

Oil for frying the onions

  • Shell the peas and place peas in a container.

  • Take the pod, separate the two halves. 

  • Take one half of the pod and break it slightly in two (on the long side) you will notice that the pod has two layers.

  • Discard the dry top layer and add the soft one to the bowl with the peas.

  • Place the peas with their soft pod in a pot with water and salt. Boil the water for about 10 min. The peas will be ready when their colour change from deep green to softer green. Strain the peas.

  • Fry the onions till soft and brown. Add the peas. Steer for a minute or two and serve.

PS: As fresh peas are not easily available any more, you can substitute can peas in brine, drain the peas and add them to the cooked onions.