Piselli alla Fiorentina
Ingredients
Serve 6-8
3 tablespoons olive oil
1 small white onion
1 garlic clove
100 g (3 ½ oz) unsmoked pancetta (belly bacon), diced
1 kg (2lb 4 oz) fresh green peas, shelled
½ tablespoon tomato paste
Preparation
Heat the olive oil in a saucepan. Add the whole onion, the garlic clove and the pancetta. Sautè for a couple of minutes, then add the peas After about 10 minutes, add 500 ml (2 cups) of water and the tomato paste and continue cooking for 15 minutes or until the peas are tender. If necessary add a little more water although the finished peas should have very little liquid. Taste the peas before adding salt and pepper, as the pancetta will flavour the peas.
Serve hot or at room temperature.
