Piselli a cecamariti

Name: Piselli a cecamariti
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 4
Ingredients: Frozen peas 2 cups; Broccoli rabe 1.5 lbs; Vegetable broth 2.1 cups; Garlic 1 clove; Fresh chili pepper small 2; Extra virgin olive oil 3 spoonfuls; Stale bread 4.25 oz; Fine salt to taste

it br es fr de nl

208

Calories per serving

Energy Kcal 208
Carbohydrates g 29.4
of which sugars g 6.37
Protein g 7.8
Fats g 6.6
of which saturated fat g 1.04
Fiber g 9.1
Sodium mg 879

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 30 min
Cook time: 22 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Rosella Errante

Peas cecamariti style is straight outta the beautiful Salento area in Puglia. And really, it brings such a playful story, plus loads of homey goodness. The name? It makes folks in southern Italy smile—"ceca-mariti" means "blinding the husbands." Why? Because this simple soup is so tasty it could distract a hard-working man from pretty much everything else. People in Puglia, they love making peas cecamariti style in the spring when fresh peas are everywhere. It's all about using what’s on hand. Old-timers, they remember it being served as the main dish—not just a side. And the best part? It shows off that clever Pugliese tradition—making something rich and satisfying out of leftovers, especially when you toss in those crispy bread croutons.

It's the kind of dish you find at a family table, surrounded by laughter—and maybe a little friendly arguing about whose version is best. And look, like so many traditional Italian side dishes, it’s simple, but it really really hits all the right notes: a little sweet from the peas, a tender bite, and that satisfying crunch of toasted bread. You know?

When you compare it to other Italian pea recipes like Tuscan or Roman-style peas, the Salento take stands out. For real, it is got this rustic, no-fuss approach—born from resourcefulness. The people in Puglia are proud, and this soup fits right in with classics like piselli in padella and even spaghetti all’assassina. And it’s one of those meals that brings everyone together. Maybe with a glass of wine and lots of good company. The mix of fresh peas, good olive oil, and those golden croutons soak up all the flavor. Every spoonful? Something you just want to linger over.

And listen, there’s nothing fancy here, just honest food and a big helping of tradition. Anyone who loves regional Italian cuisine or wants to try more authentic Italian vegetable dishes should definitely give this a go. It’s one of those recipes that makes you feel connected—not just to Puglia, but to everyone who’s ever sat down and enjoyed a big bowl of something moist and comforting on a busy day.

How to prepare Piselli a cecamariti

To prepare the husbands' blinder peas, trim the turnip greens by removing the fibrous part of the stalk 1. Coarsely chop and wash them 2, then drain well. Bring lightly salted water to a boil in a pot, toss in the turnip greens 3, and blanch them for 5 minutes.

Meanwhile, peel the garlic 4 and transfer it to a pot, add the chili peppers and 2 tablespoons of oil. Sauté 5 and then turn off the heat. Drain the turnip greens and transfer them to the pot with the garlic and chili peppers 6. Stir, cover, and cook for 10 minutes, continuing to stir occasionally.

Add the peas to the turnip greens 7, mix, and let them absorb the flavors. Add the broth 8 and adjust with salt and pepper 9.

Cover 10 and cook over moderate heat for 15 minutes. Slice the stale bread and cut it into cubes. Heat 4 tablespoons of olive oil in a small pan and toast the bread cubes 11. Transfer the turnip greens with peas to a plate and serve it together with the croutons 12.