3 must-have summer dishes: risotto, salad and squid with peas

Marco CervettiFood
3 must-have summer dishes: risotto, salad and squid with peas

As long as you can easily buy young green peas at the market, it is necessary to use the moment and prepare as much as possible. I will share my favorite recipes.


Salad with seasonal vegetables and green peas


Broccoli - 120 g

Young green peas - 80 g

Young asparagus - 100 g

Young chickpeas - 3 large cloves

Heated egg - 1 pc

Grissinis or crackers - 30 gr


Lemon juice - 2 gr

Olive oil

Salt, freshly ground pepper

How to cook:

  1. Peel the broccoli into slices and steam them.
  2. Peel young green peas. Tip: Do not throw away the lushpin from the peas, asthey make a grear broth.
  3. Break off the hard end of the asparagus. Sauté the asparagus for a few minutes in olive oil, add the salt, and then add the green peas to the patty. Put done vegetables.
  4. Chop the young chard and mix it with the chopped parsley.
  5. Fry the crusts of grissinis or some breadcrumbs with olive oil. Then add the chard and parsley. Salt, stir and heat the whole mass.
  6. Boil an egg. If you like, poached egg is the best.
  7. Cut asparagus into large chunks. Dress the asparagus and peas with olive oil and lemon juice sauce. Place in the center of the large plate.
  8. Add olive oil, lemon juice and salt to the broccoli. Place on top of the asparagus and peas. Top everything with breadcrumbs greased with garlic. Sprinkle the egg on top and sprinkle the cooked pasta with chopped pepper. Garnish with a few drops of olive oil.

Squid with peas



Squid - 150 g

Green peas - 100 g

Onion - 60 g

Olive oil - 100 g

Garlic - 3 large cloves

White wine - 60 gr

Canned tomatoes - 200 gr

Salt - 1 gr

Pepper - 1 gr

Parsley - 2 gr

How to cook:

  1. Cut the onion into half circles and use the flat side of a knife to loosen the cogs. Heat olive oil in a small saucepan and put garlic in it.
  2. Pour the wine into the casserole and then add the squid slices. Stir to mix. Do not forget to peel the skin off beforehand so that they do not look like rubber.
  3. Grind the canned tomatoes with a blender and add them to the casserole. Green peas is also added. Salt and pepper and continue stewing for 10 more minutes. Add the finely chopped parsley to the casserole.
  4. Take a large plate, place the ingredients and top it with a large slice of freshly baked bread.

Risotto with green peas



Round rice (Carnaroli, Arborio) - 150 g

Young peas - 300 g

Bacon - 40 g

White wine - 80 gr

Olive oil - 15 gr

Onion - 60 g

Grated parmesan - 15 gr

Salt, pepper

How to cook:

  1. Peel young peas. Do not throw them away: they can be used to make a nice vegetable broth. Pour water on them and fry on low heat. In a hour the broth will be ready: blender and sieve it.
  2. Prepare the other ingredients. Chop the onion and some lard finely  Dry the rice on a dry cooking sheet until it becomes bright white. Put the rice into a separate bowl.
  3. Fry lard and onion with olive oil.
  4. When the onion begins to turn yellow, add the dried rice to the patella. Mix. Add wine, stew and salt. When the wine has evaporated, pour in the prepared warm broth. Leave the risotto to simmer for 16 to 18 minutes.
  5. When the risotto is almost done, add peas. Turn off the fire in three minutes. Plate and decorate with olive oil and black pepper. Enjoy!

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