Florentine peas recipe



  • 12 ounces shelled peas (or about 2 pounds in the pod)
  • 2 cloves garlic
  • Parsley
  • 1 tablespoon sugar
  • 2 ounces pancetta, sliced into thin strips
  • Olive oil
  • Salt and freshly ground pepper
How to Make It
  1. Wash the peas, and combine in a large saucepan with the unpeeled garlic, a bunch of parsley, 8 tablespoons of olive oil, the sugar and a pinch of salt.
  2. Add ½ cup of cold water, and cook over low heat until the peas are tender and some liquid still remains.
  3. Before removing from the heat, add the pancetta, and cook briefly.

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