The historical recipe was recovered in 2013 thanks to a search by the Pro loco in Scorzè
and was deposited at the Venice Chamber of Commerce.
The historical recipe
500 g of shelled peas
500 g of nano vialone rice
2 fresh white onions
5 spoons of olive oil
1 spoon of chopped parsley
50 g of butter
5 teaspoons of grated parmigiano reggiano cheese
broth salt and pepper to taste.
Prepare, preferably the day before, chicken broth with celery, carrots, onion, a clove of garlic, a little salt.
Put 5 tablespoons of olive oil, the shelled peas, the fresh white onions cut into thin pieces, the chopped parsley, half a glass of water in a saucepan.
Cook for 10-15 minutes until the water is absorbed. Add salt and rice; keep cooking by pouring little by little the necessary broth. At the end of cooking, with the rice al dente, turn off the heat, stir in the butter, grated Parmesan cheese, freshly ground pepper; the broth must be added as much as needed in order to obtain a soft wave effect, that is, slightly stewed when served on the plate.