Italian cuisine · Vegetable Dishes

Piselli alla Fiorentina

Young peas briefly braised in olive oil with garlic, tomato and parsley until sweet and tender.

Ingredients · for 4 servings

• 700 g peas (fresh or frozen)
• 2 garlic cloves
• 2 tomatoes
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• 1 pinch sugar
• Salt, pepper

Instructions

1. Shell fresh peas from the pods, or let frozen ones thaw briefly; peel, seed and finely dice the tomatoes.
2. Slice the garlic thinly and finely chop the parsley leaves, setting the stems aside.
3. Warm the olive oil in a wide pan over low heat and let the garlic steep with the parsley stems for 2 min. until fragrant, without browning; then remove the stems.
4. Add the diced tomatoes and reduce for 3 min. until they break down, then stir in the peas, season with salt and pepper, and add the sugar.
5. Pour in 150 ml water and braise covered over low heat for 12–15 min. until the peas are tender and only a scant, glossy liquid remains in the pan.
6. Fold in the chopped parsley, adjust seasoning with salt and pepper, and serve warm as a side dish or with bread as a light meal.