Piselli alla fiorentina

Green peas boiled together with two cloves of garlic and a sprig of fresh parsley are paired with some slices of fried bacon and are perfectly balanced with a dash of extra virgin olive oil. This simple side dish is one found in every Florentine table especially during late Spring the season of the fresh peas. It is a perfect accompaniment of meat dishes that are balanced perfectly by the sweetness of the peas and supplemented by the aromas of the cooked or raw, cured pancetta.

Pictures and recipe of the dish from lefarfallenellostomaco.com