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Serves 6
One of the most often served vegetable dishes in Florence. The springtime fresh pea season is short in Tuscany, but since this is such a favourite, we've gone global, using the best frozen peas we can find. Whirl up any leftovers with a touch of broth, milk or water for a wonderfully sweet pea soup.
INGREDIENTS
- 2 Tbsp. extra-virgin olive oil
- 2 cloves garlic, peeled and sliced
- 3-4 oz. diced ham or pancetta (un-smoked, Italian bacon)
- 1 ½ pounds frozen petite peas
- 1 cup water
- ¼ tsp. salt
- freshly ground pepper
- 1 Tbsp. chopped parsley
- In a 2-quart saucepan, gently cook olive oil, garlic and ham or bacon for 2-3 minutes, being careful not to brown the garlic.
- Add the frozen peas, water, salt and pepper and cook covered for approximately 15 minutes. Adjust salt and pepper, stir in parsley and serve.
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