Peas, French Style II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- onion
- butter
- flour
- broth
- peas
- lettuce hearts
- salt
- pepper
- sugar
Instructions
- Brown thinly sliced onion in butter, add a pinch of flour, then broth, and cook the flour.
- Add the peas with salt and pepper; halfway through add whole lettuce hearts.
- Simmer slowly, keeping the sauce loose; sweeten lightly with sugar if desired.
- Remove the lettuce before serving.