Florentine style spring peas
Lovely and green from Tuscany

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Florentine style spring peas

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Ingredients

Adjust Servings:
2 tbsp Olive oil
2 cloves Garlic peeled and sliced
250 g Pancetta diced
500 g Frozen peas
120 ml Cold water
Salt
Black pepper freshly ground
3 tbsp Parsley finely chopped
Cuisine:

Ingredients

Directions

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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.

In a saucepan, gently heat the olive oil to medium heat, than add the pancetta and bake for 5 minutes until golden brown. Take it out of the saucepan. Bake the garlic, onion and parsley for 3-4 min until soft.

Add the frozen peas, water and season with salt and pepper and cook covered for approximately 10 minutes until soft and full of flavour. Adjust salt and pepper, stir in parsley and serve.

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