Huss and Fresh Pea Casserole

Palombo con i Piselli

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

As there are many recipes which include peas in the cuisine of Lazio and Rome, you get the impression that this is the favourite vegetable of the inhabitants! In this dish, slices or chunks of huss are cooked in a rich tomato sauce with tender, fresh peas. If fresh peas are not available, frozen will do. Other fish can be cooked in the same way provided that they stand up well to long, slow stewing. Squid, for example, works very well.