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Classic
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page 81
II
The following recipe is simpler than the preceding, but not so delicate. Cut an
onion in very thin slices and put it on the fire in a saucepan with a little
butter. When it is well browned add a pinch of flour, mix and then add according
to the quantity, a cup or two of soup stock or water with bouillon cubes and
allow the flour to cook. Put in the peas, season with salt and pepper and add,
when they are half cooked, one or two whole hearts of lettuce. Let it simmer,
seeing that the gravy is not too thick.
Before serving remove the lettuce.
108
PEAS WITH HAM
(Piselli col prosciutto)
Cut in two one or two young onions, according to the quantity of the peas and
put them on the fire with oil and one thick slice of ham cut into small cubes.
Brown until the ham is shrivelled; then put the peas in, season with a pinch of
pepper and very little salt, mix and complete the cooking with broth, adding a
little butter.
Before serving, throw the onion away.
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