We are back in Istriaand again for two months. Last time we toured the island by car and saw almost all the main attractions. This time we are more walking and cycling, watching the obligatory and looking for new subtleties. From the first days we got into a perfect campaign. The family home where he grew up EdoWhere his father still lives. The closest relatives of three generations and friends gathered here. On a special occasion such an annual tradition.
Our one day in the village perfectly explains the popularity of legumes in the region. Peas and green beans do not require special care.
They are planted in the ground in February, the spring in Istria is quite rainy, and at the end of May each year it is already possible to harvest such a crop (and free up the land for other plantings). One day to harvest peas from the fields, one day to clean it: first remove from the branches, then release the peas themselves, which we did. Interestingly, it is not on an industrial scale that peas are no longer dried here - it is perfectly stored in the freezer and practically does not lose its useful properties. In the photo, all the nonno and noni families are gathered)
Not surprisingly, dishes at this time of year on home tables consist of peas. The most popular is “rigi-biji”, a kind of Istrian dialect of Italian, literally - rice with peas (from Italian riso and piselli).
- 500 g fresh green peas
- 3 cloves garlic
- olive oil
- young onion
- parsley
- starchy rice such as arborio or carnalori (if not, any will do)
In olive oil, lightly fry finely chopped garlic and very little onions, add peas and simmer under the lid over low heat for about 20 minutes, stirring occasionally. Salt and season with chopped parsley.
That's right, no tricks and three times easier than risotto. No less tasty. Such a pea stew is eaten as a separate dish, mixed with boiled rice (here are rigi-biji) and served with tomato sauce with salciche sausages.
So days pass in neighboring villages at the very beginning of June. Pea time. With small pauses for a family lunch, coffee with pastries and a glass of cold Malvasia. (What our dad Edo does in the same house, we look into the cellar with one eye). It will be further.
In olive oil, lightly fry finely chopped garlic and very little onions, add peas and simmer under the lid over low heat for about 20 minutes, stirring occasionally. Salt and season with chopped parsley.
That's right, no tricks and three times easier than risotto. No less tasty. Such a pea stew is eaten as a separate dish, mixed with boiled rice (here are rigi-biji) and served with tomato sauce with salciche sausages.
So days pass in neighboring villages at the very beginning of June. Pea time. With small pauses for a family lunch, coffee with pastries and a glass of cold Malvasia. (What our dad Edo does in the same house, we look into the cellar with one eye). It will be further.
