TABELIAAUTHENTIC RECIPE
Piselli alla FiorentinaFlorentine Peas with Pancetta
A classic Florentine spring side dish of peas gently simmered until tender with the aromas of pancetta and garlic.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Green peasShelled weight. Frozen peas are also suitable.400 g
- PancettaCut into sticks 5mm square.60 g
- GarlicPeeled and crushed.2 cloves
- Extra virgin olive oil30 ml
- Flat-leaf parsleyFinely chopped.3 sprigs
- Sugar2 g
- Salt3 g
- Black peppera little
Method
Prepare the ingredients
- 1 Shell the fresh peas to obtain 400g net; use frozen peas straight from frozen.
- 2 Cut 60g pancetta into sticks 5mm square.
- 3 Peel 2 garlic cloves and crush with the flat of a knife.
- 4 Finely chop 3 sprigs of flat-leaf parsley.
- 5 Proceed when all the cutting is done.
Build the aromatic base
- 1 Put 30ml extra virgin olive oil and the crushed garlic in a pot over low heat.
- 2 When the garlic is lightly coloured and fragrant, add the pancetta and cook for 3–4 minutes.
Ready when
Proceed when the fat is translucent and the edges are lightly crisp.
Simmer the peas
- 1 Add the peas, 100ml water, 3g salt and 2g sugar, stir once, cover and simmer over low heat for 8–10 minutes, or 6–8 minutes for frozen peas.
- 2 Proceed when the peas can be lightly crushed between your fingers and only a little liquid remains at the base.
Finish
- 1 Uncover, raise to medium heat and evaporate a little liquid for 1–2 minutes.
- 2 Turn off the heat, add the parsley and black pepper and stir once.
Ready when
The dish is ready when the liquid lightly coats the peas.
About this dish
In spring, Florentine markets pile peas high in their pods. At Tuscan tables, peas symbolize the gifts of the fields and have been treated as one of the first vegetables announcing spring.
Florentine peas are a home dish gently simmered with pancetta and garlic. They accompany roast pork or veal at family lunches and Sunday meals.
Once a simple dish made from freshly picked peas between spells of farm work, they still appear among trattoria contorni in spring as a welcome seasonal sign. Even when frozen peas allow year-round preparation, fresh spring peas are considered something special.
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