Florentine-Style Peas

"Eat your peas!" For those of you whose aversion to peas was due in large part to being forced to eat those canned, soft, mushy peas, the ones eerily reminiscent of the jarred peas some of us were fed in our pea opinion-formative years, I can completely empathize. This emphatic plea heard at dinner tables around the country was usually accompanied by the words 'they are good for you'. Although no one happened to mention they were packed with Vitamin K, protein, full of fiber, had anti-inflammatory properties, and good for your heart. Many of us still shuddered at thought of having to eat 'those' peas. In spite of all of the health benefits of peas, more than likely my young, unworldly mind wouldn't have bought in to their whole health benefits thing anyway. Mostly because I couldn't get past how the canned version of peas tasted. Now, had I grown up in Italy my opinion and lust for peas would more than likely have been a completely different story.

There are eye-rolling peas (the canned version) and then there are eye-popping peas (Florentine-Style Peas). One look at a platter of these Florentine-Style Peas and your perception of peas begins to do a complete 180 degree flip. While you may feel compelled to passionately implore everyone sitting at your dinner table to 'eat these peas', just sit back and watch their faces when they taste them. It will be almost as good as seeing faces taking in the fireworks on the 4th of July. Better yet will be clearing the table of dishes free of even a single pea.

A side dish worthy of being placed in the center of the table, the combination of freshly shelled peas, the extra-virgin olive oil, pancetta, garlic, the sugar (the secret ingredient) and the delicious broth is what makes these peas extraordinarily delicious. In a single bite you will become deeply enamored with this savory dish. 

These Florentine-Style Peas would be a perfect side to a pasta dish, to a roast chicken, or to a grilled steak. In the spirit of 'less is more', don't serve these beautiful, flavorful peas if you are planning a meal with a hodge-podge of other sides. Because if there was ever a side dish worthy of taking center stage, it would be these Florentine-Style Peas. More than likely the words 'eat your peas' will never again need to be spoken at your dinner table.

Notes: The original recipe called for the use of freshly chopped flat leaf parsley. In spite of multiple visits to the grocery store, the parsley never made it into my cart. Thus it didn't make into these Florentine-Style Peas. Maybe the parsley further elevates the flavorfulness of this dish. I couldn't say. What I could say is that without the parsley it was insanely delicious. Dishes made with fresh seasonal ingredients always seem to taste better than ones with their frozen equivalents. While these Florentine-Style Peas can be made with high quality frozen peas, I would strongly encourage you to use freshly shelled peas the first time you make them. Sugar is the secret ingredient in these peas. I used caster sugar as it melts more quickly than granulated sugar. If you can't find caster sugar, used superfine sugar. And lastly, no matter what anyone tells you, there is no substitute for pancetta.

Recipe
Florentine-Style Peas (an ever so slight adaptation to Emiko Davies' Piselli all Fiorentina, Florentine-Style Peas as shared in her cookbook Florentine: The True Cuisine of Florence)

Ingredients
1/4 cup (4 Tablespoons) extra-virgin olive oil, divided
3 1/2 ounces thick slices of pancetta, cut into thin strips
2 garlic cloves, thinly sliced
3 1/3 cups (1 lb 2 oz) fresh, shelled peas (or good quality frozen peas)
1-2 teaspoons caster, superfine, or granulated sugar (Note: I used 2 teaspoons caster sugar)
Kosher salt and freshly ground black pepper
4 Tablespoons finely chopped flat-leaf parsley (optional)

Directions
1. In a large saucepan, gently heat 2 Tablespoons of extra-virgin olive oil.
2. Add pancetta and garlic in pan. Cook over a low-heat for about 1-2 minutes.
3. Add peas, parsley (if using), and enough cold water to just reach the level of the peas (Note: Add water 1/2 cup at a time, making sure you don't add too much).
4. Season with a pinch of kosher salt and bring to a simmer. Cook until peas are tender (but not mushy) and garlic is cooked (approximately 8-10 minutes).
5. Add sugar, stirring until dissolved. Remove from heat.
6. Transfer peas and the majority of the broth to a large, deep platter. Drizzle peas with remaining extra-virgin olive oil and freshly ground black pepper.
7. Serve warm or at room temperature. Note: Peas are equally delicious reheated the next day.

Sakonnet Vineyards, Little Compton, Rhode Island