Fresh peas are one of the gastronomic temptations at the end of spring and the beginning of summer. Originating in Asia, peas were cultivated by the Greeks and Romans in the south of Europe, spreading later to the rest of the continent. In Romania peas were apparently adopted as a crop in the 17th century.<\/p>\n
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Since peas can more recently be easily preserved, either canned or frozen, they are used year round to prepare various dishes, either vegetarian or with meat.<\/p>\n
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For instance peas are used together with other boiled and chopped vegetables in Olivier salad, or salade russe<\/em>. This salad is actually of German origin, one of the ingredients being mayonnaise.<\/p>\n
To make Olivier salad you need beef, potatoes, pickled cucumbers and pickled bell peppers, carrots, mayonnaise and, of course, peas. Another pea dish specific to the summer and autumn seasons is vegetable stew, for which you need peas, potatoes, onion, cabbage, carrots, green beans, garlic, marrows, celeriac, and celeriac or parsnip.<\/p>\n
When peas are the solo ingredient, one of the most popular preparations in Romanian cuisine is pea stew. You need 2 kg of peas in the pod, 2 or 3 onions, tomato juice and a bunch of dill. Finely chop the onion and saut\u00e9 it in oil. Shell the beans for maximum freshness, wash them and throw them in the saucepan. If the peas are very fresh and pods are thick, you can throw some of the pods in the pan as well. Add water and simmer for half an hour. Add the tomato juice or paste, or two chopped tomatoes, salt to taste, but before removing the pan from heat add the finely chopped dill, which will lend a special flavor to the stew. If you want meat in the stew, can also put in chicken, turkey, veal or pork. Enjoy!<\/p>\n
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