Shell the small and sweet peas of Mugello, , wash them and put them
in a pot with water, oil, and a small bunch of parsley and a fresh garlic.
Boil them very slowly and at half cooking add salt and pepper.
At the end of cooking, if peas are not local, add a spoon of sugar;
by this way of cooking the best flavour of peas is enhanced.
Text Tebaldo Lorini
Translated by Gianna Toni