- approx. 150 – 200 g of
- ½ kg of fresh skinned peas
- soup or water
- and a
pinch of rice per person
Cut the pancetta and garlic into bits and fry them lightly in a pan. Add
a little water and cook for 15 minutes before adding the skinned peas, salt,
pepper, and soup or water. Continue to cook further, until it softens. A little
before it’s done, add the rice. When the rice is cooked, the meal is ready.
Serve with grated parmigiano cheese.