Essentials of Classic Italian Cooking

$64 · Offered by eBay

First edition

Risi e Bisi—Rice and PeasOn April 25, while all of Italy celebrates the day the country was liberated from Fascist and German rule, Venice celebrates its own most precious day, the birthday of St. Mark, patron saint of the republic that lasted 1,000 years. The tradition used to be that in honor of the apostle, on April 25th, one had one’s first taste of the dish that for the remainder of the spring season became the favorite of the Venetian table, risi e bisi, rice and peas.No alternative to fresh peas is suggested in the ingredients list, because the essential quality of this dish resides in the flavor that only good, fresh peas possess. To make peas taste even sweeter, many Italian families add the pods to the pot. If you follow the instructions below that describe how to prepare the pods for cooking, you will acquire a technique that will be useful in many other recipes that call for peas. The other vital component of the flavor of risi e bisi is homemade broth, for which no satisfactory substitute can be recommended.Risi e bisi is not risotto with peas. It is a soup, albeit a very thick one. Some cooks make it thick enough to eat with a fork, but it is at its best when it is just runny enough to require a spoon.For 4 servings2 pounds fresh, young peas, weighed with the pods4 tablespoons (1/2 stick) butter2 tablespoons chopped onionSalt3 1/2 cups Basic Homemade Meat Broth1 cup Italian rice2 tablespoons chopped parsley1/2 cup freshly grated parmigiano-reggiano cheese1. Shel

Publisher: Books
Year: 2013
Condition: Very Good

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