Tender, sweet-smelling garden peas are one of the pleasures of spring dishes in Florence. The best time to find them on market stalls is from around the middle to the end of April, together with the fresh garlic, one small spring onion and fresh parsley that are the other essential ingredients in this traditional recipe.
Heat the olive oil in medium pot, add the chopped onion with garlic and sauté until are lightly golden. Add the peas and stir them for a couple of minutes to coat with the onions, garlic and oil. Add as much cold water as is required to cover the peas and cook uncovered on a low flame.
When the peas are almost cooked and most of the water has evaporated, that is after about 15 minutes, season with salt and freshly ground black pepper. Sprinkle with chopped parsley and serve immediately.
Sorry, this entry is only available in Italiano.
Caravaggio and Caravaggesque in Florence from May 22 to October 17
On the occasion of the IV centennial of Caravaggio’s death, there will be a special event: total of more than 100 works coming from research, new attributions, most of them well-known, some unknown.
The paintings will be located inside the Uffizi Museum, Pitti Palace and Villa Bardini
Don’miss this special occasion to come in Florence !
for booking and information http://www.firenzemusei.it/
from 28 to 31 May 2010, the finest florentine squares will be turned into an outdoor ice-cream shop!! The best ice-cream artisans will be coming from all over Italy. What’s the only thing you will have to do? come, taste and try to discover the secrets of Italian ice cream!
www.firenzegelatofestival.it
I love artichokes and this is my favourite recipe
ingredients:
4 artichokes (1 per person). We call “mamma” the large round artichoke that work best for stuffing, because they frequently have baby artichokes attached to their stems.
1 cup bread crumbs
Pecorino-Romano Cheese
1 tablespoon parsley, chopped
salt & freshly ground pepper to taste
8 tablespoons olive
2 cloves of garlic, sliced
- Combine bread crumbs, grated Pecorino-Romano Cheese, parsley, salt, pepper in a medium bowl.
- Mix together well.
- Wash your artichokes well, remove the tough outer leaves and then cut the stem off flush so the artichoke will stand up.
- Spread leaves of each artichoke out and push stuffing in between them
- In a pot just large enough to fit the artichokes, 6 tablespoons of the olive oil and the artichokes. Drizzle the remaining olive oil over the top of the artichokes and add small pieces of pecorino and the garlic
- Turn heat on to medium and cook until sizzling about 5 minutes. Add water and cover and cook until the artichokes are tender and a leaf is easily pulled out, about 30 minutes. If liquid is evaporating too quickly add a little more water.
and now……BUON APPETITO !!
