1 kg of fresh peas (peeled)
half a glass of mineral water
Cut the onions in julienne strips as thin as possible or. Put oil in a pan and when a little hot Incorporate the onions and let it cook on low heat for about ten minutes, stirring occasionally. Just when you start enrossir onion, add the peas with a tablespoon of olive oil and half a glass of water. Correct for salt, cover the pan and cook; shake it so often that it removes the peas. The cooking time depends on the peas, according to whether they are more or less tender. This recipe is made with fresh seasonal peas, ie, between February and April.