Peas Florence Style / Piselli alla Fiorentina | Ciao Italia
SERVES 4Peas are one of the first delights in my garden and I like them small and almost raw in cooking. In Tuscany they are prepared with a finely diced prosciutto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ciaoitalia.com.
Ingredients
- 4 cups shelled fresh peas (about 2 1/2 pounds )
- 1/4 cup Filippo Berio Extra Virgin Olive Oil
- 1 teaspoon minced garlic
- 1/4 cup diced parsley
- 1/4 teaspoon fine sea salt
- 4 ounces diced prosciutto
- 1 teaspoon sugar
- INGREDIENTS
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