I honestly can’t remember when or how I learned to prepare this dish as I’ve been doing it for so long. I recall once cooking it in tandem with a Roman friend in the kitchen of a short term let apartment in Chelsea when I was in NY for business. Here I’m combining peak of the season English peas just bursting with flavor along with guanciale from La Quercia. La Quercia is one of the top two or three purveyors of cured pig parts in America http://www.laquercia.us/home/. They use sustainably raised Berkshire pigs from Iowa which have a sublime flavor. It’s well worth your time to seek out their products.
You may substitute prosciutto for the guanciale but ask to have it sliced thick so that you can cut it into small dice. This is as simple but as delicious as it gets if you can pull together the best ingredients.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.