Peas with Cured Pork Belly
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- carnesecca (cured pork belly)
- garlic
- parsley
- olive oil
- salt
- pepper
- peas
- broth or water
Instructions
- Brown a minced base of carnesecca, garlic, parsley, and oil with salt and pepper.
- Add the peas and, once they absorb the fat, finish cooking with broth or water.
- Optionally sieve the tender pods into a puree to enrich soups or risotto (no. 75).