Piselli al Prosciutto
No crazy musings here, folks. Just a classic case of “Girl meets peas. Girl cooks peas”.
One of my compulsive farmer’s market acquisitions buried deep inside our crisper drawer only to be found two weeks later!
Next time you’re looking for a quick side dish that doesn’t compose of potatoes and spinach, give this classic Roman contorno a taste test.
And there you have it, a blog entry that took up as much of my time as whipping up this simple peas and prosciutto combo!
|Recipe Courtesy of Saveur Magazine|
|1||lb. fresh or frozen green peas|
|1/4||cup extra-virgin olive oil|
|2||ounces prosciutto, coarsely chopped|
|1||small white onion, minced||salt & pepper to taste|
- Heat oil in a large skillet. Add onions and prosciutto. Saute until onions are soft and prosciutto begins to crisp.
- Add peas and 1 tbsp of water. Cook until hot, for about 3 minutes. Season with salt and pepper. Serves 4.