Cordula con Piselli is a classic expression of Sardinian pastoral cooking. Braided lamb intestines are gently precooked, browned and slowly braised with peas, onion, tomato and herbs until tender while the sauce becomes concentrated and glossy.

Pollo con Piselli Primavera is a fresh Italian braise that keeps the chicken juicy and lets young peas, spring onions and herbs remain bright. The sauce is deliberately light, using wine and stock rather than a heavy tomato base.

Story of the Dish Sweet caramelized scallop, silky pea purée, crisp pancetta and mint oil balance sweetness, salt, richness and freshness. Ingredients 8 dry-packed sea scallops; olive oil; butter; 1½ cups peas; cream; Parmigiano; 4 oz pancetta; mint; pea shoots; lemon zest. Preparation Blanch peas and blend with butter, cream and Parmigiano, then sieve. Prepare mint oil and crisp pancetta. Pat scallops dry and sear in a very hot pan 1½–2 minutes, turn, add butter and baste. P