Contributed by Lucia Fanton
This course, together with the Sarde in Saor, the Sepe col Nero and some others, can really be taken as an icon of the popular Venetian Cuisine, or at least of that of the 900’s.
"halved-peas" or dry peas
salt and pepper
grated parmesan cheese
In a tall pot, put the dry, halved peas and cover them with water. Add the whole peeled onion, rosemary, salt and pepper. Let it boil until the peas melt down in a cream. The soup can be made more liquid by adding a few amount of water.
Remove the onion and the rosemary out of the pot and add butter at your pleasure, but not too much. Serve with grated Parmesan cheese, and if possible with thin bread slices that was toasted in the oven.