Braised Pea Pods

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Many traditional Italian Jewish recipes demonstrate the creative use of “leftovers,” using parts of foods that might normally be discarded. This dish is from Ferrara, in the region of Emilia-Romagna, and one version is described in La cucina nella tradizione ebraica. Today the Italian Jewish cook could use sugar snap peas or snow peas (a pound of either would work for this recipe), but