A correction and a recipe
Sorry Mrs Beeton
Those of you with a sharp eye and much more intelligence than me will have spotted that in the email version of the post I’ve just written about Rebecca May Johnson and Rachel Roddy and Mrs Beeton, I spelt Mrs Beeton’s name wrong.
Apologies to all of you, and most of all, apologies to Mrs Beeton (RIP).
I have corrected my hopeless spelling on sausageplate.substack.com but for those of you who consume most of my writing via your gmail.com or hotmail.com you will unfortunately need to put up with my incompetence.
As a peace offering to you and to Mrs Beeton, here is Rachel Roddy’s recipe for cipolle, piselli e patate in umido, or onions, peas and potatoes. This is from RR’s very good book, Two Kitchens.
Cipolle, piselli e patate in umido
Serves 4
1 large white onion or 10 spring onions
butter or olive oil, or a mixture, for frying
1 large potato or several new ones (about 600g in total)
about 100ml wine or water
400g podded fresh or frozen peas
a handful of mint or fennel fronds
salt and freshly ground black pepper
Slice the onions thinly and put them in the pan with the oil or butter, then heat from cold over a low heat until the onion is starting to soften; this will take about 5 - 6 minutes. Peel and slice the potato and add it to the pan with a pinch of salt, then stir until each slice is glistening with fat. Add the wine or water, cover and let everything cook, half steaming and half braising. After 15 minutes, add the peas, cover and cook for another couple of minutes, then uncover and finish cooking until the peas are tender. You may need to add a little more water. Finish with the mint or fennel fronds.