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.
- 1 small handful of fresh parsley
- 3 cups shelled fresh peas (about 2 1⁄2 lbs. unshelled)
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup finely diced prosciutto (2 1⁄2 oz.)
- 1 tsp. sugar
- 1 clove garlic, peeled
Tie a parsley together with kitchen twine and put into a medium pot. Add peas, 1 cup of water, olive oil, prosciutto, sugar, garlic, and salt to taste and stir to combine. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer peas, stirring occasionally, until soft (times will vary, depending on size of peas).
Remove and discard garlic and parsley and adjust seasonings. Spoon the peas and cooking liquid onto a large platter and serve hot.