Romanian peas and vegetables with gammon. Video included.
This is a simple, easy and quick to make recipe. I’m calling it Romanian peas as I don’t really have any other name for it. It’s made all over the country, and all through the year, with regional (and sometimes even closer) variations. Parsley and dill are the garnish favorites, some cooks use carrots others don’t, and so on.
Most of the ingredients, method and technique (if any) can be seen and understood quite well from the video below. I will however write a few words about it, some tips and pointers. Also there’s a more detailed list of ingredients.
I’ll list the ingredients in the order that I’ve used them.
- 1 carrot
- 2 spring onions
- 50 ml oil (olive, rapeseed, sunflower)
- 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp sweet paprika
- 200 ml tomato passata
- 400 g frozen peas
- 1 tsp sugar
- 1 tsp cornflour
- bunch of dill
I always prefer frozen peas rather than the tinned ones. Frozen (or fresh) peas keep their texture and colour when cooked. They taste better, and I just cannot cook with the tinned peas, if boiled for 15 minutes they will go to mash.
Olive oil was used in the dish, but not extra-virgin. This will not change the taste of the meal, and it’s healthier, but use whatever you have to hand or prefer. In the case of the onion…As it’s spring I made use of the freshness of the spring onion, but normal white onion will work the same here.
In the case of paprika…if there is a case, again use the kind you like most. Sweet, smoked or hot, any will do.
Add sugar to taste. The tomato passata is quite acidic, and the sugar will help mellow it. I used a teaspoon of sugar, but add more of it should you want.
Don’t add to much water to the dish. Just enough to cover the peas, it’s not a pea soup. And I found that one teaspoon of cornflour, or cornstarch, mixed with 50ml of water is enough to get the thickness that I wanted from the sauce.
Finally, some prefer to garnish this dish with dill, others with parsley. I have no preference in between the two, therefore I choose dill this time.
Serve with any meats you like. Grilled chicken, sausages, gammon, bacon, anything will work really. Even a couple of fried eggs on the top. Job done.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.