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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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