Florentine-style peas
Fresh peas are one of the pleasures of spring and the best time to find them on market stalls is in April, together with the fresh garlic. Here is Giulia Scarpaleggia recipe inspired by Paolo...
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.visittuscany.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
Ingredients
- 400 g of unshelled peas or about 1 kg with the shell
- 1 clove of garlic
- Bacon or ham
- Olive oil
- Salt
- pepper
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