(Piselli Freschi)
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.

Yield: makes 3 Cups


  • 1 small handful of fresh parsley
  • 3 cups shelled fresh peas (about 2 1⁄2 lbs. unshelled)
  • 12 cup extra-virgin olive oil
  • 14 cup finely diced prosciutto (2 1⁄2 oz.)
  • 1 tsp. sugar
  • 1 clove garlic, peeled
  • Salt


  1. 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).
  2. Remove and discard garlic and parsley and adjust seasonings. Spoon the peas and cooking liquid onto a large platter and serve hot.