Peas with olive oil & tomato

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“Fast and easy food full of coolness and sweetness of peas. It is made like all oils and we must be careful that the oil is not too much, the liquids do not swim the pea in the water and do not stir when the ingredients soften and we injure them. The color contrasts in this food are a canvas. Green, red, orange, the blonde of the onion. Here we will use Mala Peruviana orange and we will achieve a more pale aesthetics of the dish, not of the strong contrast with the red of the conventional tomato. orange tomato juice. ”

Ingredients

1 kilo of fresh or frozen peas

One bottle of Mala Peruviana orange 500ml

2 carrots

3 potatoes

1 dried onion or spring onions

1 clove garlic

Dill (alternatively fennel goes in smaller quantities)

1 small hot pepper (gives a spark)

Olive oil

Salt Pepper

Peas preparation

Put the olive oil to burn, as long as it covers the bottom and a little more. Saute the chopped onion, garlic and carrots. Add the potatoes in medium cubes and mix. Add the peas (if it is frozen directly from the package) and while stirring, add the dill and the hot pepper. After giving them some time to saute, pour over with Mala Peruviana orange and mix.

Rinse the bottle of Mala Peruviana with two fingers of water just to get the rest of the juice and this is the water we put in the food. Not more because the liquids of the ingredients are enough to cook and have a proper result in the concentration of the sauce in the end. Lower the heat and stir for the last time with a ladle. Close the lid and shake the pot in a circular motion.

In about 30 minutes it is ready. The time depends on the utensil (thickness and type of metal, pot, etc.) and the hearth (fire or electricity).