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


  1. 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.
  2. Gently stir in the prosciutto and sugar and cook 1 minute longer.
  3. Serve the peas with some of the cooking liquid.
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