March recipe: stew with peas

DOLCETTOSMALLIt is an ancient taste, reminding of grandma’s kitchen, the smell of your home at lunchtime: this March  we match Dolcetto d’Asti of Cantina La Torre di Castel Rocchero to the recipe of the stew with peas.

 

 

 

STEW WITH PEAS
Ingredients for 4 people:
600 g of stew
1 kg of fresh peas
1 can of peeled tomatoes
Barbera d ‘Asti from the winery La Torre di Castel Rocchero
butter
1 onion
garlic
oil
salt
pepper

Fry in a pan oil, butter and chopped onion with a clove of garlic. Add the stew, let it get brown. When   start browning, add salt and pepper. Pour a glass of our Barbera d’Asti and let it evaporate. Then   unite the peeled tomatoes passed and the shelled fresh peas.  Cook for about an hour and serve it hot on a large platter or directly from the pan, at your choice.

SUGGESTED WINE: DOLCETTO D’ASTI

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