Description
Pisum sativum is a very ancient legume, dating back to around 2000 BC, from the Mediterranean and the East.
It is a typical spring vegetable. If you want to learn more about its nutritional side, you can take a look here.
In Venice the first peas of the season are a celebration: they go into rixi e bixi, the rice and peas dish served to the Doge on 25 April, the feast of Saint Mark. The secret of the recipe is to use the tender, sweet pods as well, to make the stock: nothing is wasted.
Fresh peas should be shelled just before cooking, because after picking their sugars quickly turn into starch. Dried or split peas are a pantry pulse instead, perfect for soups, creams and plant-based fritters, to be soaked the night before.
It is a typical spring vegetable. If you want to learn more about its nutritional side, you can take a look here.
In Venice the first peas of the season are a celebration: they go into rixi e bixi, the rice and peas dish served to the Doge on 25 April, the feast of Saint Mark. The secret of the recipe is to use the tender, sweet pods as well, to make the stock: nothing is wasted.
Fresh peas should be shelled just before cooking, because after picking their sugars quickly turn into starch. Dried or split peas are a pantry pulse instead, perfect for soups, creams and plant-based fritters, to be soaked the night before.
