Piselli novelli in casseruola
(Casseroled New Peas)

Take advantage of tender young peas and fresh garlic with this fresh spring dish that will tantalize your taste buds. This classic vegetable dish highlights the best of Tuscan cuisine. 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.

3 kg fresh peas
50 g streaky bacon, in one piece
3 tbsp extra-virgin olive oil
2 cloves of garlic
Pinch of salt.


  1. 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.

Recipe Source: The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines

Nutritional Information per serving if 12 servings (per Mastercook): 121 Calories; 6g Fat (42.1% calories from fat); 6g Protein; 12g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 71mg Sodium.

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