Yesterday I decided at the very last moment to cook the super fresh organic peas I had shelled in the morning watching an online tutorial (the benefits of e-learning and the damnation of multitasking!). I prepared stewed green peas, which here in Genoa are also called “peas a la bourgeoisie”. In my opinion this is the best way to enjoy seasonal peas when they are so fresh, pulpy and sweet that half of them disappears in your mouth while shelling them.