Piselli alla Fiorentina (peas with prosciutto)
Frantoio De Carlo, Tenuta Torre di Mossa
This recipe comes from Rachel Roddy in her brilliant book Five Quarters. She recommends it as a great side dish to roast chicken and we have taken her advice many times!
300 g frozen peas (or 900g unshelled fresh peas)
2 garlic cloves
3 tbsp extra virgin olive oil
50g pancetta, prosciutto or bacon chopped
2 tbsp finely chopped flat leaf parsley
salt and pepper
Which EVOO to use?
I used to always put butter on my peas but since discovering amazing Puglian olive oil, I have to say that this is far superior! We used Tenuta Torre di Mossa for this dish with its complex character of herbs and artichoke and good peppery kick.
Peel and squash the garlic and sauté in olive oil on a medium low heat adding the pancetta, until the garlic is fragrant and just coloured and the pancetta has rendered its fat. Remove the garlic and add the peas turning them until they are coated. Add the parsley and season to taste.