Photo: Ernest Porzi
Minted peas under oil
6 ingredients
4-6
openrecipes
This is a fantastic way of cooking peas. In Italy it's known as sott'olio, which literally means 'under oil', and generally, when served in this way, they will be cool or at room temperature, as it's a summer dish. You may think I'm being over-generous with the amount of oil, but just go with me!
Estimated Nutrition (whole recipe, rough)
202
Calories
5g
Protein
14g
Fat
16g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4-6 big handfuls fresh or frozen peas
- 1 small bunch fresh mint
- sea salt
- freshly ground black pepper
- juice of or a swig of red or white vinegar 1 lemon
- 200 ml good-quality extra virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes