Peas are one of the pleasures of spring and the best time to find them on the market stalls is in April, together with the fresh garlic. Florentine-style peas are perfect like a side dish for different kind of meats. Here is Giulia Scarpaleggia recipe inspired by Paolo Petrini’s “Piselli alla Fiorentina”.
Photos by Lara Musa (Tuscany Social Media Team)
Prep time: 10 mins (but let stand for 1 hour)
Cook time: 10 mins
Total time: 20 mins
Recipe type: Side dish
- 400 g of unshelled peas or about 1 kg with the shell
- 1 clove of garlic
- Bacon or ham
- Olive oil
- Salt and pepper
About Giulia Scarpaleggia
Giulia (or Juls) is a freelance food writer. She developes recipes for magazines and companies and she is a Tuscan cooking class instructor for foreigners and Italians.