Risi e bisi
French fries
Frieten
- 500 GRAM FRESH GREEN PEAS, in the pod
- 1 ONION, chopped
- 150 GRAM RICE
- 50 GRAM BUTTER
- 75 GRAM PARMESAN CHEESE, grated
- 1 KG POTATOES, peeled
- SALT
- OIL FOR DEEP FRYING
Shell the peas. Cover the pods with water and cook for one hour; puree the pods through a puree sieve and put them back in the cooking water. Fry the onion three minutes, add the rice and stir fry 5 minutes more. Add 2 cups of the pea pod liquid. Bring to the boil and simmer for 20 minutes. Add the grated cheese and the butter and stir well.
This dish used to be served to the Doge of Venice on St Marks Day, the 25th of April, in the time that the fresh peas would be harvested. St Mark is the patron saint of Venice. Click on culinary calendar for more links between cooking and historical events.Click on culinary calendar for more links between cooking and worldwide celebrations.
Try also Venetian fish for another recipe from Venice.
Cut the potatoes in the form of French fries and rinse them well with water. make them dry with a clean dish cloth. Deep fry them 5 minutes at 150 degrees Celsius, take them out of the oil and leave them to cool down. Heat the oil to 180 degrees Celsius and deep fry the fries until they are crispy on the outside and golden brown (about 5 minutes). Sprinkle with salt and serve with mayonnaise.
In English, frieten are usually called "French fries" even though the Belgians state, that they originate from Belgium and there is nothing French about them.
The "Day of the Flemish Community" is celebrated from 1973 in Belgium because the Flemish army beat the French on the 11 July 1302. On September 27, the French Community day is celebrated. Click on culinary calendar for more links between cooking and history.
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