| | Minestra Di Riso E Piselli - Rice and Pea Soup 1 cup of shallots, diced or 1 cup onion, diced 1/4 cup of ham, diced
3 cloves of garlic, crushed
1/4 teaspoon of crushed hot pepper flakes
3 tablespoons of green olive oil
1 package of frozen peas
1 teaspoon of Italian herb seasoning
1 cup of fresh Italian parsley, chopped
1 quart of vegetable stock
2/3 cup of cooked rice
1/2 cup of Romano cheese, freshly grated |
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In a large skillet, sauté the shallots, ham, garlic, and hot pepper in the oil for a few minutes. Add the peas, Italian herb seasoning, and parsley and cook with the stock for 10 minutes. Add the rice and Romano cheese and cook for 3 to 5 minutes. Serve hot! Makes 4 servings Italian Cookbooks |
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