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.
culinary calendar for more links between cooking and historical
culinary calendar for more links between cooking and worldwide
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.
of the Flemish Community" is celebrated from 1973 in
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.