Rome travel guide


MAY 27
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Rome Travel Guide

Quadrucci and peas

Ingredients for six persons:
  • 300 grams of small noodles (quadrucci)
  • 300 grams of peas
  • 1,5 lt. of stock
  • onion
  • garlic
  • celery
  • Roman pecorino cheese
  • Parsley
  • Salt
  • Oil
  • Pepper
Fry in one tablespoon of oil a medium size onion, half stick of celery, one clove of garlic later removed, and a sprig of chopped parsley. Leave the ingredients cook slowly and then add shelled peas. Cook for about ten minutes, till the peas absorbe the flavour, and add salt and pepper. In the meanwhile, prapare the stock and pour it over the peas. When the stock begins to boil again add the noodles. When the pasta is ready serve it hot with a generous amount of grated Roman pecorino cheese.

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