Piselli alla fiorentina

Name: Piselli alla fiorentina (Green peas cooked with prosciutto)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 1 garlic clove, peeled; 1 small white onion, peeled; 3 tablespoons olive oil; ½ tablespoon tomato paste (purée); 100 g (3½ oz) unsmoked pancetta (belly bacon), diced; 100 g (3½ oz) unsmoked pancetta (belly bacon), diced; ½ tablespoon tomato paste (purée); 1 kg (2 lb 4 oz) fresh green peas, shelled

Green peas cooked with prosciutto

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Peas and ham seems to be a universally popular match. Naturally, this recipe uses pancetta (belly bacon) with the freshest of new spring peas. This side dish can be served with any main course.

Ingredients

3 tablespoons olive oil
1 small white onion, peeled
1 garlic clove, peeled

Europe
Italy
Side dish
Mediterranean
Spring
Tuscany
May
Gluten-free

Method

Heat the olive oil in a saucepan on a medium heat. Add the whole onion, the garlic clove and the pancetta. Sauté for a couple of minutes, then add the peas. After about 10 minutes, add 500 ml (2 cups) of w