Rosa Cooking

ღ Biži špakadi / bisi spacai

This fine, thick maneštra of halves of dried peas is a typical winter, traditional dish of the North Adriatic. It is extremely pleasant, and I like to prepare it, especially after a day when it is eaten more abundantly.

Preparation steps

  • Put the dried peas in cold water and leave to soak overnight. Rinse it in a strainer under a stream of cold water. Finely chop the onion and garlic, chop the carrots and celery.
  • Simmer the carrots, garlic, onion and celery briefly in the olive oil
  • Add pre-soaked peas, water, bay leaf, vegetable cube and cook for about 40 minutes in an espresso pot over low heat. When the meal is ready (strain if necessary)
  • Before serving, add freshly chopped parsley and, if necessary, add salt and pepper.
  • If you wish, you can add a little small pasta (eg in the shape of a heart or one like rice / risoni) or some dried meat that you have cooked separately (omit this if you are making a vegetarian version). Or serve with toasted bread cubes and grated parmesan.
  • Or in another variant Pre-soaked and washed peas put to boil in plenty of water, add chopped onion, garlic, carrot, bay leaf or a sprig of rosemary (later remove) and vegetable stock. Maneštra is cooked for a long time, so stir occasionally so that the peas do not get caught in the bottom and burn, but also because of the foam that is created while cooking. If you want to speed up, cook in an espresso pot or after about an hour and a half of cooking, strain it.


bizi peas

You might also like...

Cottage pie

Once a dish of ordinary peasants, today it already belongs to comfort food. There is no dough in this "pie": ground beef is stewed with vegetables and drizzled with mashed potatoes and baked until golden yellow.

French salad

French salad

Before the New Year, the search for the best recipe for a French salad traditionally begins. The already proven recipe will not fail, and for a touch of originality you can add a spoonful of chopped parsley to the salad.

Lamb with beef

Lamb with beef

When in Dalmatia you ask a friend what she cooks for lunch, and the answer is "lamb and beef", try to please her to invite you too! A rich feast of lamb leg and plenty of vegetables is prepared slowly and carefully. Of course, he enjoys it at the same pace!

Pea soup with curry

A healthy life should sometimes be "spiced up"! The generous pea soup has found balance in its Indian variant: with curry and raisins. Prepare your senses for an unusual taste!

Peas the Mediterranean way

Peas the Mediterranean way

If you love white beans and you are a fan of Mediterranean flavors, dare the adventure of preparing this fine and rich dish, you will not regret it…

Polenta and tomato pudding with asparagus and pea ragout

Polenta is not very often present on the table today. To correct this, we suggest you try polenta pudding. In addition to the decorative look, it will surprise you with a combination of flavors.

Sour mixed vegetable salad

With the look of an attractive jar, you will get if you arrange the layers of vegetables alternately with the layers of onions, fresh peppers and pepperoni. This interesting winter will also serve as a nice gift for friends.

Spring stew

Spring stew

The literary name "varivo" reveals their nature - they are cooked and vegetable, and spoken "ćušpajz" in German reminds of their purpose - they are primarily a side dish to the main dish.