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X Italian Rice and Polenta Dishes
Peas with Rice (using olive oil, saffron and Parmesan cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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2 1/2 cups peas, cooked
4 tablespoons olive oil
1 1/2 cups rice, cooked
5 tablespoons Parmesan cheese
dash of saffron
salt to taste


Heat rice and peas mixed, add olive oil and seasoning; blend.

Serve hot, sprinkled with cheese.

Serves 6.


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.

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