Recipes

Categories
More >

Peas Florence Style

Piselli alla Fiorentina

SERVES 4

Peas are one of the first delights in my garden and I like them small and almost raw in cooking. In Tuscany they are prepared with a finely diced prosciutto.

Ingredients

4 cups shelled fresh peas (about 2 1/2 pounds)

1/4 cup Filippo Berio Extra Virgin Olive Oil

1 teaspoon minced garlic

1/4 cup diced parsley

1/4 teaspoon fine sea salt

4 ounces diced prosciutto

1 teaspoon sugar

Directions

Put the peas in a pot with the olive oil, garlic, parsley, and salt. Add just enough water to barely cover the peas and cook over medium-low heat uncovered for no longer than 2 minutes.

Gently stir in the prosciutto and sugar and cook 1 minute longer.

Serve the peas with some of the cooking liquid.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Pre-order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and lots of scenic pictures of Italy taken by Mary Ann on her travels through the years.

Pre-order using this link and receive a signed book plate with your order.

Release date: November 1, 2018