Florentine Peas

Piselli alla fiorentina (frying pan)

Servings: 6

  • 1 kg, or 2 1/4 lb fresh garden peas
  • 100 g, or 4 oz unsmoked fatty bacon
  • 1 lemon
  • 3 cloves of garlic
  • sprig of parsley
  • 1 tsp granulated sugar
  • 6 tablespoons olive oil

 

 

 

Having shelled and rinsed the peas, cook them in a frying pan with the oil, the garlic in its "jacket" (do not remove the skin from each clove) and all the parsley.

Douse the peas with a little cold water and cook them with the lid on for a good quarter-hour. Add the diced bacon.

Bring the peas to the boil once more, adding the sugar, salt and a little pepper.