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Rice with Peas

A historical recipe from Simple Italian Cookery, by Antonia Isola.

A historical recipe

Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1/2 cup of rice Grated Parmesan cheese 2 tablespoons of butter 1 small onion Chop the onion up fine and put it into the saucepan with one-half the butter (one tablespoon).
  2. Cook until the onion is brown, then pour on the rice (raw) and fry until the rice is dry.
  3. Then add hot water, a ladleful at a time, taking care not to let the rice boil too hard, as it will then become hard in the middle and floury around the edges.
  4. When the rice is cooked, put the saucepan at the back of the stove, and add the rest of the butter.
  5. Before taking off the stove add a little grated Parmesan cheese and the peas, which have been prepared as follows: Take a small piece of ham fat, one-half small onion, and some parsley.
  6. Chop together fine, add three tablespoons of olive-oil, salt and pepper, and put into a saucepan on the fire.
  7. When the onion is colored add one can of green peas (or fresh peas, according to season).
  8. When the peas have absorbed all the olive-oil add a sufficient quantity of broth to cover them (or water) and cook until peas are soft.
  9. Then mix the peas with the rice, add one tablespoon of Parmesan cheese, and serve.