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Ingredients 2 1/2 cups peas, cooked
Directions Heat rice and peas mixed, add olive oil and seasoning; blend.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Vincent Van Gogh: La nuit etoilee toile Saint Remy, 1889. |