Exciting Food for Southern Types by Artusi Pellegrino

Author:Artusi, Pellegrino [Artusi, Pellegrino]
Language: eng
Format: epub
ISBN: 9780141965994
Publisher: Penguin Books Ltd
Published: 2011-04-06T21:00:00+00:00

Cut in half lengthwise one or two spring onions (depending on the amount of peas), and put them on the fire with oil and a generous amount of untrimmed smoked ham diced into small cubes. Fry lightly until the ham shrinks, then toss in the peas, seasoning them with little or no salt and a pinch of pepper; stir, and finish cooking with broth, adding a little butter.

Serve either alone as a vegetable course, or as a side dish; but first discard all the onion.

PISELLI COLLA CARNESECCA

(Peas with Bacon)

Peas are also good prepared in the following way, but, unlike the preceding recipes, this one cannot be said to belong to fine cuisine.

Put on the fire some finely chopped bacon, garlic, parsley, and oil; season with a little salt and pepper, and when the garlic is golden brown, toss in the peas. When they have absorbed all the oil, finish cooking them in broth, or lacking that, in water.

If the pea pods are tender and fresh, they can be cooked in water and passed through a sieve. You thus obtain a purée which, when dissolved in broth, adds a delicate flavor to a vegetable soup or a soup of rice and cabbage. It can also be mixed with the water for risotto with peas (see page 15).

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.