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Piselli alla Fiorentina

Serves 4

© by Lauren Bamford

In Florence you can find baskets of freshly shelled peas at the market, which saves a lot of time. You can also cook this recipe with good-quality frozen peas with great results.


  • Extra Virgin Olive Oil 60 ml
  • Pancetta 100 g, cut into thin strips (alternatively, use prosciutto or ham)
  • Garlic 1–2 cloves, smashed
  • Fresh, Shelled Peas 500 g
  • Flat-Leaf Parsley 4 Tbs, finely chopped
  • Sugar 1 tsp (optional)

Cook It

  1. In a saucepan, gently heat 2 tablespoons of the olive oil and cook the pancetta and garlic over a low heat for about 1 minute. Add the peas, parsley and enough cold water to just reach the level of the peas. Season with a pinch of salt and bring to a simmer. Cook until the peas are tender and the garlic is cooked. Add the sugar (if desired) just before removing from the heat.
  2. Serve warm or even at room temperature with the rest of the olive oil, freshly ground pepper and plenty of the broth.

Florentine: The True Cuisine of Florence by Emiko Davies (C) 2021. Recipe reproduced by permission of Hardie Grant. All rights reserved. Read our review