The Art of Cookery: Casseroled new peas - Italian Casseroled new peas from Tuscan Cooking.

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Piselli novelli in casseruola
(Casseroled new peas)
  • Preparation time: 15 minutes.
  • Cooking time: 20 minutes.
  • 3kg fresh peas
  • 50g streaky bacon, in one piece
  • 3tbsp extra-virgin olive oil
  • Parsley
  • 2 cloves of garlic
  • Pinch of salt.

 
Shell the fresh new peas; their weight will reduce to about one kilo. Chop the bacon into a small cubes and fry in the oil in an earthenware casserole. Wash and drain the peas, pour into the casserole and then add fresh parsley tied into a bunch, garlic(fresh garlic is at its best in May), a pinch of salt and two glasses of water. Cook, covered, for twenty minutes. Remove the garlic and parsley and serve tepid.
 
This is a speciality in springtime when tiny, tender, sweet new peas are available. They are ideal not only with stuffed rabbit but also with roast pork, peppery stew and braised beef.

 
 
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