No. 168 Carote e Piselli Alla Panna (Carrots and Peas)
Ingredients: Young carrots, peas, cream, salt.
Half cook equal quantities of peas and young carrots (the carrots should be cut in dice, and will require a little longer cooking), then put them together in a stewpan with three or four tablespoonsful of cream, and cook till quite tender. Serve hot.