Peas with Grappa? You better believe it!
During the early summer months when I lived in Italy, bushels of pea pods would be delivered to our kitchen. We then went to the garden for onions and whatever ingredients might add color and flavor to our pea recipe. In this case, we used red bell peppers and thyme. But the best was yet to come – the peas were spiked with Grappa.
As a side note, here’s my favorite Grappa – Poli Grappa®. It’s from Bassano del Grappa in the Veneto region of Northern Italy. Poli Grappa® is smooth and goes down like a sweet fire. However, for cooking purposes, you may want to save some bucks and buy inexpensive Grappa found at Trader Joe’s® Stores.
I hope you enjoy this exquisite side dish of Peas, Grappa & Thyme. Don’t forget to end the meal with a shot of Poli Grappa®.
Prep time: 15 minutes
Serves: 2 to 3 (as a side dish)
Ingredients:
3 tablespoons extra virgin olive oil
One package Trader Joe’s® fresh, shelled peas (found in refrigerated vegetable section of store)
2 tablespoons finely chopped brown or white onion
2 tablespoons finely chopped red bell pepper
1/4 cup Grappa
1/4 cup chicken, vegetable broth or water
salt and ground black pepper, to taste
1 to 2 tablespoons fresh thyme leaves
Directions:
1. In a 12-inch skillet, heat the oil.
2. When oil is hot, stir fry the peas on medium-high heat for 30 seconds – do not let them turn golden.
3. Add the chopped onion and bell pepper.
4. Stir fry the mixture on medium-high heat for 1 more minute or until onion is translucent.
5. Add the Grappa to the pea mixture and stir fry 1 more minute.
6. If mixture dries out, add 1/4 cup of broth or water and stir fry for 1 more minute.
7. Stir in salt and black pepper, to taste, followed by the thyme leaves.
8. Serve peas as a side dish to fish, poultry or meat. Alternatively, add this dish to a vegetarian feast.
*Grappa is an Italian alcoholic beverage made from the distillation of skins, pulp, seeds and stems (the “pomace”) leftover after pressing grapes in the winemaking process. Grappa is therefore a fragrant pomace brandy. The flavor depends on the quality of the Grappa.
Text and Peas, Grappa & Thyme Photograph ©2015 Nancy DeLucia Real
Poli® Grappa Photograph by Vinopedia
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
