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This delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent Doge of Venice - the elected head of the powerful city state. It was usuallly served on the 25th of April, the feast of the patron saint of the city, San Marco. This was traditionally the day when the very first peas of the season went on sale in the Rialto market

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  • Please see recipe

作り方

  1. Please see recipe

Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 4 servings
Calories 4  
Calories from Fat 2 50%
Total Fat 0.27g 0%
Saturated Fat 0.24g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 6mg 0%
Total Carbs 0.41g 0%
Dietary Fiber 0.0g 0%
Sugars 0.41g 0%
Protein 0.04g 0%
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レシピへのリンク

レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)

評論

  • ingrid calhau
    Absolutely delicious and easy to make
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    • Frank Fariello
      Spring on a plate. Yum!
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      • Susan Jeffries
        I love it! I made it and served it with Visionario, 2009, Bianco Delle Venezie (an IGT). What a find. We had just received the wine we ordered from Italy through the Wall Street Journal and I pulled it immediately and refrigerated it for dinner! The Risi e Bisi was fantastic! I used Sugar Snap Peas and made the pea pod puree and added it just before finishing the dish, how marvelous. It is so beautiful, such a bright Spring Green!! A hit with our guests. I will make this again.
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        コメント

        • Giuseppe Spano
          2010/10/09
          I was so pleased to see a recipe , simple and fresh. many others had short cuts , frozen ingredients etc. and they turn to mush...yours is most like mama's, thank you!

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