Label
All
0
Clear all filters

Rice and Peas - Venice Style!

Risi e Bisi

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This delicately flavoured combination of rice and fresh peas is probably one of the oldest and most traditional specialities of the Veneto. Some very old recipes I have come across include fennel seeds amongst the ingredients, stirred in as the rice cooks. In times gone by, cooks used peas so fresh and tender in this recipe that their pods would be cooked and puréed, then added to the dish. This was intended to give the dish more flavour and a brilliant green colour. If you use canned or fr

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title