The Art of Making Stuffed Peas with Raffi

When it comes to Italian cuisine, one dish that stands out from the rest is stuffed peas, also known as "fagioli ripieni" in Italian. This traditional recipe is a staple of many Italian households, particularly during special occasions such as Easter and Christmas. In this article, we will take you through the step-by-step process of making delicious stuffed peas with prosciutto, a classic combination that will leave your taste buds dancing.

First things first, let's start with the ingredients. We will need the following: uncooked Arborio rice, salt, pepper, butter, olive oil, garlic, peas, prosciutto cotto, Parmesan cheese, and tomato sauce made with crushed San Marzano tomatoes, tomato paste, and vegetable broth. Yes, you read that right – we're using a homemade tomato sauce to give our dish an authentic Italian flavor.

Now that we have our ingredients, let's move on to the preparation. The first step is to cook the rice according to package instructions. We will need about 2 cups of water for every cup of rice. Once the rice is cooked, it's time to add some excitement – we're talking about adding a little salt and i just did the one side of the shallow so this is gonna cook for a few minutes.

Next up, let's talk about the padmijano rind. We'll need to slowly melt it like a creamy tomato sauce, which is exactly what happens when you combine the crushed San Marzano tomatoes, tomato paste, and vegetable broth with some olive oil and garlic. The result is a beautiful, golden-colored sauce that will tie our entire dish together.

While our sauce is simmering away, let's focus on the peas. These little green guys are the star of the show, and we want to make sure they're cooked to perfection. We'll sauté them in some olive oil until they're tender, but not too long – just five minutes should do the trick.

Now that our sauce is ready and our peas are cooking, it's time to assemble our dish. We'll start by spreading a layer of tomato sauce on the bottom of a shallow baking dish. Then, we'll add a layer of cooked rice, followed by some sautéed peas, prosciutto cotto, and finally, a sprinkle of Parmesan cheese.

The key to making this dish truly special is to add some flair – we're talking about draping some peas around the edges of our dish to create a beautiful, festive look. This is where things get really creative, folks. You can use any ingredients you like – maybe some chopped herbs or a sprinkle of paprika – to create your own unique design.

As we wait for our rice to cook in the oven, let's talk about one of the trickiest parts of this recipe: unmolding it. This is where things get really nervous, as we carefully remove our dish from the oven and hope that it doesn't break apart into a million pieces. But don't worry – with a little practice, you'll be a pro in no time.

Finally, the moment of truth arrives – our rice is done, and it's time to taste it! We take our first bite, and oh boy – this dish is a game-changer. The combination of creamy tomato sauce, tender peas, and crispy prosciutto cotto is absolute perfection. And let's not forget that adorable little Christmas tree made from peas on top.

As we enjoy our delicious stuffed peas with prosciutto, it's hard not to think about the rich history behind this dish. From its humble beginnings in traditional Italian cuisine to its modern-day twists and creative variations, there's no denying that this recipe is a true labor of love. And who knows? Maybe one day you'll be the one creating your own unique stuffed pea recipes for special occasions like Easter or Christmas.

In the meantime, let's take a moment to appreciate the sheer beauty of our dish. The combination of creamy sauce, crunchy prosciutto cotto, and vibrant peas is a true feast for the eyes – not to mention the taste buds. And as we gaze upon its perfection, we can't help but wonder what other culinary delights await us in the world of Italian cuisine.

So go ahead, give this recipe a try, and experience the magic of stuffed peas with prosciutto for yourself. With its rich flavors, beautiful presentation, and warm, inviting aroma, it's sure to become a new family favorite – or at least a must-have dish for your next special occasion.

"WEBVTTKind: captionsLanguage: enrick and i decided to call this miracle rice all right so i'm going to start with the rice so i got four cups of broth all right one cup of water i just added three cups of arborio short grain rice yeah butter that because if this thing doesn't come out at the end because you didn't butter it properly and you just have these things come out at the end don't worry how about bread crumbs it's just gonna be better it'll unmold easier if you add the bread crumbs to the butter i know you don't like doing that and you don't do it i don't mind doing it in italy we don't use bread crumbs we use flour and you'll think about unfolding the flour and then it's got like a raw flour flavor this is i think bread crumbs are better it's too much not okay and then you shake it like this see get all the excess off you don't want it to taste like bread crumbs you don't put bread crumbs in cake where was i with the miracle guys i'm cooking the miracle rice right now very al dente so what do i do now these no cheese darling so you're going to grate this camarza all of it and then we're going to grate the parmesan cheese and then you're going to tear the yo okay we're going to put it in there okay and i'm going to do that poop you've got a lot of time because this is do you need this to loosen up your arms a bit yes a little sip of wine there all right are you putting garlic in it yes i'm not so sure about the garlic in it okay i'm trying to balance flavors and make it just divine it's a holiday it's like a christmasy yeah that's the time of the year that you want rich dishes and this is one of them and dishes that take this several people to make yeah it's gorgeous i know that's why you're the cheese grater because you did such a good job if you didn't i wouldn't make you do it you can buy it no yes you can you know what happens when you buy it grated it's delicious no it's not it does not melt properly deliciously no it's not delicious sorry that's because you've got it's christmas cheese all right so there's the rest of this green onion so one cup of scallions this requires a lot of grating this i'm taking home okay i'll save it for you but in any event you can put as many cheeses in here as you want yeah but they have to be the right combo of cheeses they have two flavors very good oh wow that's good to legend and i like telejiu because it has a bit of a salty kind of bite to it but it's creamy so it melts really well in there okay what about now because it sucked up all the water and all the chicken broth more look that's i'll make your deal the minute i finish we can toss it in yes okay the secret here is to keep the rice really warm because it needs to melt the cheese yeah okay okay ready yes yeah get all those corners in there so just one more little ingredient once you start turning it it's oh we can add three quarters of a cup a little bit of salt here you see the polish roots of this dish and all the cream yeah i know right and i'm also gonna add a little bit of lemon see how about that yeah there you go i'm always in favor of a little lemon oh that's so great i wasn't sure how you would react to the lemon okay how's that beautiful i think i got all of the lemon in there yeah i'm going i'm going i'm going i'm going i'm going i'm getting the pepper i'm getting the bever i think you're good okay look at how the cheese is completely melted okay but now we gotta put it in don't go in the middle don't go in the middle raph whatever you do it's just gonna end up on the counter but if we have to see if it stays together okay that looks gorge so now we'll put it on the baking sheet we'll pop it in the oven 425 for about 25 minutes but instead of a cream sauce that has heavy cream and mascarpone i just thought maybe a red sauce with a little bit of mascarpone put through in italy once we've made it italian yeah we put an italian spin on it yes absolutely so about three cups this is now an italian recipe raff now you can do whatever you want oh lovely music to my ears all right so to the tomato puree i'm going to add about half a cup of mascarpone cheese just to make it creamy so we stay within the creamy tradition but we make it a red sauce with a little bit of yeah this is my festive dish to decorate the table yeah it's your centerpiece okay so now a shallot i'm doing my thing uh here i do it the way i do it you want me to turn on your pan for you you're gonna saute these these peas oh you put olive oil in there okay would you rather me put butter no no olive oil olive oil all right basil for me in the sauce fresh basil a little bit of the parmigiano rind the one that you love so much rafi the one that i left over from grating yes a little bit of salt and i just did the one side of the shallow so this is gonna cook for a few minutes the padmijano rind is gonna slowly like melt a little bit see it looks more like a creamy tomato sauce and that in the coloring all right so we're gonna let that go for a little bit you're gonna saute the peas well this should wait a little bit delicious the peas are only like not five minutes total this is draped on top so i feel like there's too much if you're doing it for easter you could put little easter eggs around it or christmas decorations you do whatever you want we just do peas because it's reminiscent of the sartudi riso yeah and also because peas make it look pretty it brightens it up it's an easy decoration all those things the difficult part is the rice the decoration whatever all right is it enough pepper i think so i put a little salt but we probably have to try it this is melting and looking nice i look good perfect so the rice is about to come out of the oven the trickiest thing about the whole recipe is unmolding it all right so it's cooled slightly nice yeah that's an offset spatula you use it to yeah you don't want to forget to do that and then the whole thing stays in the yeah but we did butter it really well so it should be enough don't break it raffy no i think it looks just like it's detached okay great so now okay i'm very nervous okay don't be nervous go over there and do not shake the plate before i get it i think i can do it like this okay okay one two and no no not like that oh no no it's gotta be towards you one two three well so far it's so good it's hot it's still warm oh yeah baby except for this little piece that's we can eat this okay we won't see you just spackle it back together there looks great tastes good prosciutto which is just so good ham wonderful italian ham but it's ham versus prosciutto which is not cooked it's the same part of the pig it is it's just cooked instead of okay so we drape it over like a blanket come on work where are you taking cares well you had it you were you were doing it so well i don't know where to go come on this is a very unique dish yes it is it's beautiful we haven't seen so you don't want to like drape it no no it's not supposed to be draped it's supposed to be federato go away i'll do this part you will do something with the piece okay i'm just gonna stir the sauce it's just done and the peas look done but i can't get in there so oh that looks pretty okay and then of course you can also i suppose do it with american hand yeah of course you can you could do it with mortadella so i suppose you could do it also for thanksgiving yeah yeah for sure yeah you need to i need to you definitely need to you're not going to cover this spot we need to so if you wanted to serve it without something around it you may want to trim this but but we're going to put the peas around it right yes so i think i need a spoon for the peas and then you wanted to create like a little christmas tree oh my god is it pretty or what we do pretty amazing things good gorgeous we make a good tea all right so something like this yeah so this reminds me a little bit of like a 1950s well it is it's no it's it's like 1800 too much that's a bit aggressive with the parts well let's try because really the original recipes got only parsley okay so you don't want to put it well i i but we can we added rosemary in time because i thought maybe for christmas the rosemary's and time are very as i'm concerned we can put a christmas tree in here okay well we're not gonna put a christmas tree in there but yes okay i think between the prosciutto cotto and the peas it looks very christmasy it's our miracle rice okay what do you think okay but there's a cute or what it's so cute are you making fun of me no no no not making fun of you i'm just thinking that i should want to pick it up and just look at it for a second oh i'm just kidding it looks gorgey in it pretty yes so this is the tomato sauce that goes with it now the traditional sauce is mascarpone white cream sauce but we made it a little lighter mmm put the sauce to the side over the top well raffi what do you want to do whatever they want it's really good it is really good it's so good yourick and i decided to call this miracle rice all right so i'm going to start with the rice so i got four cups of broth all right one cup of water i just added three cups of arborio short grain rice yeah butter that because if this thing doesn't come out at the end because you didn't butter it properly and you just have these things come out at the end don't worry how about bread crumbs it's just gonna be better it'll unmold easier if you add the bread crumbs to the butter i know you don't like doing that and you don't do it i don't mind doing it in italy we don't use bread crumbs we use flour and you'll think about unfolding the flour and then it's got like a raw flour flavor this is i think bread crumbs are better it's too much not okay and then you shake it like this see get all the excess off you don't want it to taste like bread crumbs you don't put bread crumbs in cake where was i with the miracle guys i'm cooking the miracle rice right now very al dente so what do i do now these no cheese darling so you're going to grate this camarza all of it and then we're going to grate the parmesan cheese and then you're going to tear the yo okay we're going to put it in there okay and i'm going to do that poop you've got a lot of time because this is do you need this to loosen up your arms a bit yes a little sip of wine there all right are you putting garlic in it yes i'm not so sure about the garlic in it okay i'm trying to balance flavors and make it just divine it's a holiday it's like a christmasy yeah that's the time of the year that you want rich dishes and this is one of them and dishes that take this several people to make yeah it's gorgeous i know that's why you're the cheese grater because you did such a good job if you didn't i wouldn't make you do it you can buy it no yes you can you know what happens when you buy it grated it's delicious no it's not it does not melt properly deliciously no it's not delicious sorry that's because you've got it's christmas cheese all right so there's the rest of this green onion so one cup of scallions this requires a lot of grating this i'm taking home okay i'll save it for you but in any event you can put as many cheeses in here as you want yeah but they have to be the right combo of cheeses they have two flavors very good oh wow that's good to legend and i like telejiu because it has a bit of a salty kind of bite to it but it's creamy so it melts really well in there okay what about now because it sucked up all the water and all the chicken broth more look that's i'll make your deal the minute i finish we can toss it in yes okay the secret here is to keep the rice really warm because it needs to melt the cheese yeah okay okay ready yes yeah get all those corners in there so just one more little ingredient once you start turning it it's oh we can add three quarters of a cup a little bit of salt here you see the polish roots of this dish and all the cream yeah i know right and i'm also gonna add a little bit of lemon see how about that yeah there you go i'm always in favor of a little lemon oh that's so great i wasn't sure how you would react to the lemon okay how's that beautiful i think i got all of the lemon in there yeah i'm going i'm going i'm going i'm going i'm going i'm getting the pepper i'm getting the bever i think you're good okay look at how the cheese is completely melted okay but now we gotta put it in don't go in the middle don't go in the middle raph whatever you do it's just gonna end up on the counter but if we have to see if it stays together okay that looks gorge so now we'll put it on the baking sheet we'll pop it in the oven 425 for about 25 minutes but instead of a cream sauce that has heavy cream and mascarpone i just thought maybe a red sauce with a little bit of mascarpone put through in italy once we've made it italian yeah we put an italian spin on it yes absolutely so about three cups this is now an italian recipe raff now you can do whatever you want oh lovely music to my ears all right so to the tomato puree i'm going to add about half a cup of mascarpone cheese just to make it creamy so we stay within the creamy tradition but we make it a red sauce with a little bit of yeah this is my festive dish to decorate the table yeah it's your centerpiece okay so now a shallot i'm doing my thing uh here i do it the way i do it you want me to turn on your pan for you you're gonna saute these these peas oh you put olive oil in there okay would you rather me put butter no no olive oil olive oil all right basil for me in the sauce fresh basil a little bit of the parmigiano rind the one that you love so much rafi the one that i left over from grating yes a little bit of salt and i just did the one side of the shallow so this is gonna cook for a few minutes the padmijano rind is gonna slowly like melt a little bit see it looks more like a creamy tomato sauce and that in the coloring all right so we're gonna let that go for a little bit you're gonna saute the peas well this should wait a little bit delicious the peas are only like not five minutes total this is draped on top so i feel like there's too much if you're doing it for easter you could put little easter eggs around it or christmas decorations you do whatever you want we just do peas because it's reminiscent of the sartudi riso yeah and also because peas make it look pretty it brightens it up it's an easy decoration all those things the difficult part is the rice the decoration whatever all right is it enough pepper i think so i put a little salt but we probably have to try it this is melting and looking nice i look good perfect so the rice is about to come out of the oven the trickiest thing about the whole recipe is unmolding it all right so it's cooled slightly nice yeah that's an offset spatula you use it to yeah you don't want to forget to do that and then the whole thing stays in the yeah but we did butter it really well so it should be enough don't break it raffy no i think it looks just like it's detached okay great so now okay i'm very nervous okay don't be nervous go over there and do not shake the plate before i get it i think i can do it like this okay okay one two and no no not like that oh no no it's gotta be towards you one two three well so far it's so good it's hot it's still warm oh yeah baby except for this little piece that's we can eat this okay we won't see you just spackle it back together there looks great tastes good prosciutto which is just so good ham wonderful italian ham but it's ham versus prosciutto which is not cooked it's the same part of the pig it is it's just cooked instead of okay so we drape it over like a blanket come on work where are you taking cares well you had it you were you were doing it so well i don't know where to go come on this is a very unique dish yes it is it's beautiful we haven't seen so you don't want to like drape it no no it's not supposed to be draped it's supposed to be federato go away i'll do this part you will do something with the piece okay i'm just gonna stir the sauce it's just done and the peas look done but i can't get in there so oh that looks pretty okay and then of course you can also i suppose do it with american hand yeah of course you can you could do it with mortadella so i suppose you could do it also for thanksgiving yeah yeah for sure yeah you need to i need to you definitely need to you're not going to cover this spot we need to so if you wanted to serve it without something around it you may want to trim this but but we're going to put the peas around it right yes so i think i need a spoon for the peas and then you wanted to create like a little christmas tree oh my god is it pretty or what we do pretty amazing things good gorgeous we make a good tea all right so something like this yeah so this reminds me a little bit of like a 1950s well it is it's no it's it's like 1800 too much that's a bit aggressive with the parts well let's try because really the original recipes got only parsley okay so you don't want to put it well i i but we can we added rosemary in time because i thought maybe for christmas the rosemary's and time are very as i'm concerned we can put a christmas tree in here okay well we're not gonna put a christmas tree in there but yes okay i think between the prosciutto cotto and the peas it looks very christmasy it's our miracle rice okay what do you think okay but there's a cute or what it's so cute are you making fun of me no no no not making fun of you i'm just thinking that i should want to pick it up and just look at it for a second oh i'm just kidding it looks gorgey in it pretty yes so this is the tomato sauce that goes with it now the traditional sauce is mascarpone white cream sauce but we made it a little lighter mmm put the sauce to the side over the top well raffi what do you want to do whatever they want it's really good it is really good it's so good yourick and i decided to call this miracle rice all right so i'm going to start with the rice so i got four cups of broth all right one cup of water i just added three cups of arborio short grain rice yeah butter that because if this thing doesn't come out at the end because you didn't butter it properly and you just have these things come out at the end don't worry how about bread crumbs it's just gonna be better it'll unmold easier if you add the bread crumbs to the butter i know you don't like doing that and you don't do it i don't mind doing it in italy we don't use bread crumbs we use flour and you'll think about unfolding the flour and then it's got like a raw flour flavor this is i think bread crumbs are better it's too much not okay and then you shake it like this see get all the excess off you don't want it to taste like bread crumbs you don't put bread crumbs in cake where was i with the miracle guys i'm cooking the miracle rice right now very al dente so what do i do now these no cheese darling so you're going to grate this camarza all of it and then we're going to grate the parmesan cheese and then you're going to tear the yo okay we're going to put it in there okay and i'm going to do that poop you've got a lot of time because this is do you need this to loosen up your arms a bit yes a little sip of wine there all right are you putting garlic in it yes i'm not so sure about the garlic in it okay i'm trying to balance flavors and make it just divine it's a holiday it's like a christmasy yeah that's the time of the year that you want rich dishes and this is one of them and dishes that take this several people to make yeah it's gorgeous i know that's why you're the cheese grater because you did such a good job if you didn't i wouldn't make you do it you can buy it no yes you can you know what happens when you buy it grated it's delicious no it's not it does not melt properly deliciously no it's not delicious sorry that's because you've got it's christmas cheese all right so there's the rest of this green onion so one cup of scallions this requires a lot of grating this i'm taking home okay i'll save it for you but in any event you can put as many cheeses in here as you want yeah but they have to be the right combo of cheeses they have two flavors very good oh wow that's good to legend and i like telejiu because it has a bit of a salty kind of bite to it but it's creamy so it melts really well in there okay what about now because it sucked up all the water and all the chicken broth more look that's i'll make your deal the minute i finish we can toss it in yes okay the secret here is to keep the rice really warm because it needs to melt the cheese yeah okay okay ready yes yeah get all those corners in there so just one more little ingredient once you start turning it it's oh we can add three quarters of a cup a little bit of salt here you see the polish roots of this dish and all the cream yeah i know right and i'm also gonna add a little bit of lemon see how about that yeah there you go i'm always in favor of a little lemon oh that's so great i wasn't sure how you would react to the lemon okay how's that beautiful i think i got all of the lemon in there yeah i'm going i'm going i'm going i'm going i'm going i'm getting the pepper i'm getting the bever i think you're good okay look at how the cheese is completely melted okay but now we gotta put it in don't go in the middle don't go in the middle raph whatever you do it's just gonna end up on the counter but if we have to see if it stays together okay that looks gorge so now we'll put it on the baking sheet we'll pop it in the oven 425 for about 25 minutes but instead of a cream sauce that has heavy cream and mascarpone i just thought maybe a red sauce with a little bit of mascarpone put through in italy once we've made it italian yeah we put an italian spin on it yes absolutely so about three cups this is now an italian recipe raff now you can do whatever you want oh lovely music to my ears all right so to the tomato puree i'm going to add about half a cup of mascarpone cheese just to make it creamy so we stay within the creamy tradition but we make it a red sauce with a little bit of yeah this is my festive dish to decorate the table yeah it's your centerpiece okay so now a shallot i'm doing my thing uh here i do it the way i do it you want me to turn on your pan for you you're gonna saute these these peas oh you put olive oil in there okay would you rather me put butter no no olive oil olive oil all right basil for me in the sauce fresh basil a little bit of the parmigiano rind the one that you love so much rafi the one that i left over from grating yes a little bit of salt and i just did the one side of the shallow so this is gonna cook for a few minutes the padmijano rind is gonna slowly like melt a little bit see it looks more like a creamy tomato sauce and that in the coloring all right so we're gonna let that go for a little bit you're gonna saute the peas well this should wait a little bit delicious the peas are only like not five minutes total this is draped on top so i feel like there's too much if you're doing it for easter you could put little easter eggs around it or christmas decorations you do whatever you want we just do peas because it's reminiscent of the sartudi riso yeah and also because peas make it look pretty it brightens it up it's an easy decoration all those things the difficult part is the rice the decoration whatever all right is it enough pepper i think so i put a little salt but we probably have to try it this is melting and looking nice i look good perfect so the rice is about to come out of the oven the trickiest thing about the whole recipe is unmolding it all right so it's cooled slightly nice yeah that's an offset spatula you use it to yeah you don't want to forget to do that and then the whole thing stays in the yeah but we did butter it really well so it should be enough don't break it raffy no i think it looks just like it's detached okay great so now okay i'm very nervous okay don't be nervous go over there and do not shake the plate before i get it i think i can do it like this okay okay one two and no no not like that oh no no it's gotta be towards you one two three well so far it's so good it's hot it's still warm oh yeah baby except for this little piece that's we can eat this okay we won't see you just spackle it back together there looks great tastes good prosciutto which is just so good ham wonderful italian ham but it's ham versus prosciutto which is not cooked it's the same part of the pig it is it's just cooked instead of okay so we drape it over like a blanket come on work where are you taking cares well you had it you were you were doing it so well i don't know where to go come on this is a very unique dish yes it is it's beautiful we haven't seen so you don't want to like drape it no no it's not supposed to be draped it's supposed to be federato go away i'll do this part you will do something with the piece okay i'm just gonna stir the sauce it's just done and the peas look done but i can't get in there so oh that looks pretty okay and then of course you can also i suppose do it with american hand yeah of course you can you could do it with mortadella so i suppose you could do it also for thanksgiving yeah yeah for sure yeah you need to i need to you definitely need to you're not going to cover this spot we need to so if you wanted to serve it without something around it you may want to trim this but but we're going to put the peas around it right yes so i think i need a spoon for the peas and then you wanted to create like a little christmas tree oh my god is it pretty or what we do pretty amazing things good gorgeous we make a good tea all right so something like this yeah so this reminds me a little bit of like a 1950s well it is it's no it's it's like 1800 too much that's a bit aggressive with the parts well let's try because really the original recipes got only parsley okay so you don't want to put it well i i but we can we added rosemary in time because i thought maybe for christmas the rosemary's and time are very as i'm concerned we can put a christmas tree in here okay well we're not gonna put a christmas tree in there but yes okay i think between the prosciutto cotto and the peas it looks very christmasy it's our miracle rice okay what do you think okay but there's a cute or what it's so cute are you making fun of me no no no not making fun of you i'm just thinking that i should want to pick it up and just look at it for a second oh i'm just kidding it looks gorgey in it pretty yes so this is the tomato sauce that goes with it now the traditional sauce is mascarpone white cream sauce but we made it a little lighter mmm put the sauce to the side over the top well raffi what do you want to do whatever they want it's really good it is really good it's so good you\n"