In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.