La cucina padovana

The gastronomy typical of Padova has humble peasant origins, making wide use of barnyard animals and garden produce prepared without the use of spices or exotic ingredients. Noteworthy are the Venetian dish "risi e bisi", to which "l'oca in onto", risotto with "rovinassi" (chicken giblets and innards), and capon, roasted or in broth can be added. In the category of sweets there is "smegiazza", a cake made with crumbled polenta, toasted bread, milk, molasses, eggs, and pine nuts.

RISI E BISI (Rice and Pea Soup) Ingredients: serves 4 400 grams sweet and tender peas (fresh or frozen) 300 grams rice 1 ½ liters broth (fresh or bullion) 50 grams butter 1 tablespoons olive oil 50 grams bacon gr. 50 di pancetta ½ onion and a handful of chopped parsley 4 tablespoons grated Parmesan cheese

Preparation: In casserole sauté chopped bacon, onion and parsley in 20 grams of butter and 1 tablespoon olive oil. Add peas and cook over low flame about 10 minutes, pour in broth and bring to a boil. Add rice and cook until done, stirring often. Before serving, salt to taste, and mix in remaining butter and grated cheese. Serve.