Piselli a cecamariti

“Piselli a cecamariti” are a classic dish of Neapolitan cuisine. The term “cecamariti” translates to “husband blinders” and the legend goes that they were so delicious that they would distract husbands from paying attention to what was happening around them. Here’s the recipe to prepare this dish steeped in tradition.

Ingredients

• 500 g of shelled fresh peas
• 1 medium onion
• 50 g of pancetta or cubed raw ham (optional)
• Extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth or water (as needed)
• A few leaves of fresh mint (optional)

Preparation

1. Start by finely chopping the onion. If you have chosen to use pancetta or raw ham, cut them into small cubes.

2. Take a pan and pour in some extra virgin olive oil. Sauté the chopped onion until it becomes translucent.

3. If you are using pancetta or raw ham, add it to the pan and let it brown until it becomes crispy.

4. Add the peas, stir and let them flavor for a few minutes.

5. Pour in vegetable broth or simply water until the peas are just covered. Adjust with salt and pepper.

6. Cover the pan with a lid and cook over medium-low heat until the peas are tender. If you like, you can add a few leaves of fresh mint towards the end of cooking to give the dish a special aroma.

7. Once ready, the peas should be creamy with a slight cooking liquid. If necessary, adjust the thickness by removing the lid and increasing the heat in the final minutes.

Curiosity

This simple yet tasty dish is traditionally prepared in spring, when peas are in their peak season and can be found fresh. It is an ideal side dish to accompany meat mains or can be enjoyed on its own as a light single course.