Dish

Piselli alla Fiorentina

Florentine-style Peas

The dish starts with pancetta, which is cooked until crispy and then set aside. Onion is then sautéed in the pancetta fat until it is soft and translucent. The peas are added to the pan along with tomato sauce and a splash of water. The mixture is simmered until the peas are tender and the sauce has thickened. The pancetta is then added back to the pan and the dish is served hot. Piselli alla Fiorentina is often served with crusty bread or pasta.

European cuisine› Mediterranean cuisine› Italian cuisine

Side Dish

Origins and history

Piselli alla Fiorentina originated in Florence, Italy, where it is a popular dish in local trattorias. The dish is typically made with fresh peas when they are in season, but frozen peas can be used as well. The pancetta adds a salty, savory flavor to the dish, while the tomato sauce provides a touch of sweetness.

Dietary considerations

Gluten-free

Variations

Some variations of Piselli alla Fiorentina may include additional vegetables such as carrots or celery. Some recipes may also call for the addition of white wine or chicken broth to the sauce.

Presentation and garnishing

Piselli alla Fiorentina is typically served in a shallow bowl or plate, with the peas and sauce arranged in the center. The pancetta is sprinkled over the top of the dish, and it is often garnished with fresh herbs such as parsley or basil.

Tips & Tricks

To make the best Piselli alla Fiorentina, use high-quality ingredients such as fresh peas and pancetta. Be sure to simmer the sauce until it has thickened and the flavors have melded together. Serve the dish hot with crusty bread or pasta.