• Clean the onions and eliminate the outermost ”jacket”.
• Cook the onions with the peas in 1/2 litre boiling
salted water for about 15 minutes.
• When the time is up, remove from the heat, drain the-
vegetables, run them under cold water and set aside.
• In a pan, pour the cream, salt, pepper, vinegar and
sugar; heat for a few minutes, mixing well.
• Add the peas and the onions, the grated Grana
Padano and mix well. Serve immediately.
• This recipe can be an excellent accompaniment for
braised meat or an appetising filling for vol-au-vent
served hot as a hors d’oeuvre.