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Piselli all'olio

(Peas made with oil)

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


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