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Roman recipes
Peas Vinairgrette

An excellent accompaniment to most main meals

  • Shelled, fresh peas
  • 1 finely chopped medium onion
  • 2 hard-boiled eggs
  • Olive oil
  • Cider vinegar
  • Soft-boiled egg yolk
  • Steam peas, drain, and immerse in cold water. When the peas are cold, drain and toss to remove liquid.
  • Into a mixing bowl, chop onion very finely. Add Chopped egg whites, olive oil and vinegar. Pour the chilled peas into a serving dish. (If desired, add the yolk of a soft-boiled egg to the peas.) Season with the vinaigrette sauce, and serve
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