Stewed Green Peas

For the recipe of this stewed green peas I took inspiration from Father Gaspare Dellepiane, a monk author of “Cucina di strettissimo magro” a cook book with recipes to prepare during Lent period (when eating animal product is forbidden), published for the first time in 1880 and a milestone in Genoa’s gastronomic publishing (I’ve already written about this book in my early post on a veggie ragu). His recipes are of a disarming simplicity, yet so well calibrated that the taste of the main ingredient is always exquisite, especially if it is a fresh and seasoned vegetable.