Pea puree with smoked meats
Composition / ingredients
6
Servings:
Cooking method
1. Wash the peas well and soak them in water for 3-5 hours, then rinse thoroughly.
2. Cook the peas in filtered water for 40-60 minutes. Before the end of cooking, do not forget to add salt.
3. Cut the smoked brisket into cubes.
4. Wash and chop the onion finely.
5. Pour a little vegetable oil into the pan, heat it up, add basil and paprika. Lightly fry the onion, add the smoked brisket and fry until the onion has a golden crust.
6. Chop the finished peas with a blender, add the butter and mix.
7. Serve the finished puree with fried pork belly and chopped herbs.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
- Pork brisket - 155 kcal/100g
