1 onion chopped finely
1 rasher of streaky bacon
1/2 pint chicken stock
salt and pepper to taste
3 tablespoons olive oil
1 lb. peas (before shelling)
1 tablespoon parsley chopped fine

"Heat olive oil in heavy pan, and in it cook the onion until it is golden colour; cut bacon small and add, allowing it to cook for three or four minutes. Add stock, peas and seasoning, and cook slowly for fifteen or twenty minutes."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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