Ingredients
Spaghetti, about 18 ounces
Shelled peas, about 18 ounces
Dry pork meat, a little over 2 ounces
1 onion
Clove of garlic
Some celery and parsley
Olive oil
Stick of anise
pinch of salt and pepper
Garnish
Parmesan
Directions
Chop the dry pork meat, a fresh onion, a fresh clove of garlic, some celery and parsley.
Place these chopped ingredients on the fire in olive oil, and as the mixture turns brown, throw in the peas together with a stick of anise, if available.
Add a pinch of salt and pepper, and allow it to cook.
Break the spaghetti into short pieces about 2 inches in length, boil them in salted water, drain well, and mix with the peas.
Serve with Parmesan at side.Ordinarily, this quantity is enough for 6 to 7 people.
Notes
This recipe (#65) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image -- Camille Pissaro, La moisson a Montfoucault, 1876. |
