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.
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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.
