A legend sees the first course rice and peas as the protagonist of the banquets on April 25th. In fact, in many cities of the Veneto, including Venice, Padua and Verona, on the day dedicated to the celebration of Saint Mark, rice and peas continue to be cooked.
In dialect, peas are nothing other than peas, a symbol of luck and fertility and, as we were saying, in this traditional Italian dish, there is a sauté, but there is also a broth made with the pods.
The recipe is not unique, in fact there are those who add bacon or lard or ham, while we preferred to experiment with a completely green version to enhance the flavor of this legume.
A recovery dish, but with a royal twist that you absolutely must try!
Rice and peas with pod broth
Ingredients
