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peas: 1 kilo
guanciale: 1200 grams
olive oil
salt
pepper
broth
Put shell peas on the pan which will be used to wither finely grated onion d with a little bit of olive oil.
Dress it with salt and pepper and a spoon of broth and water.
Cook it for 10 minutes.
Add the guanciale cut into cubes, mix everything up and cook again for some minutes.
Romanesque sweet peas formely were served with toasts of fried bread.
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