Piselli alla Fiorentina
A classic Florentine contorno (side dish) of peas with ham.
Ingredients
- 75 grams pancetta thinly sliced into strips
- 500 grams frozen peas or shelled fresh peas
- 2 cloves garlic
- 3 Tbsp parsley finely chopped
- 4 Tbsp extra virgin olive oil
Instructions
- In a skillet or large saucepan, heat half the olive oil (2 tablespoons) and add the pancetta. Cook for a couple of minutes.
- Smash the garlic and remove the skin but do not chop. Add the garlic and cook for another couple of minutes, being careful not to burn the garlic, until the pancetta just begins to brown, or turn color.
- Add the peas, parley and about ½ cup of water. Taste of salt and season well. Cover and gently simmer for about 5-10 minutes until the peas are tender but still bright green.
- Serve immediately, just warm or even room temperature with the remaining 2 tablespoons extra virgin olive oil drizzled on top and finished with freshly ground black pepper.
Notes
- These peas are even better the next day. Gently reheat them on low heat or serve them at room temperature.
- Add leftovers to a frittata (Italian omelet) for an easy lunch.
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