Bonduelle - Harvest Hearts, Extra Fine Peas (3 x 330 g)

Pea is a legume whose origin is not known; probably it comes from Central Asia and was spread in Europe by the Arii population. In Italy it is mostly cultivated in Emilia Romagna, Puglia, Sicily, Campania and Veneto. There are several traditional varieties, among which we can remember: pea manger also called "jackd", of which you can also eat the pod; pea to be shelled (round peas, wrinkled peas), intended to be eaten without the pod and divided into: dwarves, semi-climbers, climbers. Peas are very rich in fiber, essential for regular intestinal transit. They also provide iron, essential for muscle strength and red blood cells, and two vitamins: vitamin C, important for immune defenses and against oxidation, and vitamin B9, excellent for cell renewal. Peas, already known to the Greeks and Romans, reached their peak of spread in the eighteenth century in France, during the reign of the Sun King who was glad. Throughout the Middle Ages, however, they were used as wages for peasants and alms for the poor. Popular legume, it is used to prepare soups, soups, omelets, side dishes but also to accompany fish, as in the Roman recipe for "cuttlefish with peas" that we offer here. After rinsing and cutting cuttlefish, heat the oil in a saucepan over medium heat and fry the chopped peas with a little garlic. Add the cuttlefish and cook for a few minutes. Then add tomato pulp, salt and pepper while cooking for another 15 to 20 minutes or until the peas are tender. Good to know, right?