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Peas Florence Style

Piselli alla Fiorentina


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.


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


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.


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