#21 Piglia peselli cun la scorza he falli dare uno bullore; he piglia carne salata verzellata he tagliata in fette stile longe mezo digito. Fe frigele uno pocho; poi mette le diti piselli a frigere cum la dita carne he meteli uno pocho de agresto, uno pocho de sabba he zucaro he canella.  Cusi se po fare cum li fasoli.

Peas with Salt Pork (#21)
 Get peas in the shell and bring them to the boil; get marbled salt pork and cut into slices half a finger long, and fry them a little; then set the peas to fry with the pork, and add a little verjuice, a little must, sugar and cinnamon.  The same can be done with beans.

NICCOLO'S RECIPE
Serves 8-10    preheat: frying pan/skillet

2 lbs. Cleaned, fresh sugar snap peas      1½  Tbl white grape juice
½ lb. Salt pork                                      2 tsp. sugar (to taste)
3 Tbl. Verjuice                                      ¼ tsp. Cinnamon

Clean the peas, leaving in the pod, and place in water to cover.  Bring to boil and strain immediately.  Cut salt pork into strips about 1½ inches long, and the size of a pencil.  Render gently until crisp.  Add the drained peas, verjuice, grape juice, sugar and cinnamon.  Heat until liquid is boiling and slightly reduced.
 

ORIGINAL TEXT & TRANSLATION
Scully, T. (2000).  Cuoco Napoletano - The Neapolitan Recipe
        Collection: a critical edition and English translation.
        Ann Arbor: University of Michigan Press.)