The Feast of St. Mark: Venetian Rice and Peas
The Church celebrates the Feast of St. Mark the Evangelist each year on April 25. While St. Mark is the patron saint of many things, including notaries, lawyers, captives, and stained glass workers. It is the city of Venice that celebrates St. Mark as her patron. Celebrating the patron saint of Venice, the Evangelist Mark, one should make Rice and Peas. It is a thick soup specially prepared in April, as it is a typical spring dish.
Its origins may be traced back to the early centuries of the history of Venice when the city was under the rule of Constantinople. They had long had the habit of mixing rice with other ingredients. A plate of Rice and Peas was offered to the Doge in the Banquet Hall of the Doges' Palace during celebrations in honor of St. Mark. The Doge of the Venice Republic used it for the party of the Republic of Venice on St. Mark's Day. This dish combining rice, a symbol of fertility (as when handfuls are often thrown over brides), with peas, one of the spring vegetables grown in the lagoon gardens, was offered to all members of the Venetian government. Celebrate St. Mark with this bright spring dish!
Ingredients
1 garlic clove
1 medium onion, quartered
1/4 pound sliced pancetta
2 (2- by 1-inch) strips of lemon zest
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 (10-ounce bag) frozen baby peas
1 cup Arborio rice
1/3 cup grated parmesan
Instructions
Step 1:Bring broth to a simmer in a saucepan, then keep it at a simmer. Step 2:Meanwhile, turn on a food processor and drop in the garlic, processing until finely chopped. Turn off the processor, then add onion and pancetta and pulse until finely chopped. Step 3:Cook onion mixture with lemon zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes. Step 4: Cook peas in broth for 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon of butter, and 1/4 teaspoon of pepper.