Piselli al Prosciutto

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No crazy musings here, folks. Just a classic case of “Girl meets peas. Girl cooks peas”.

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One of my compulsive farmer’s market acquisitions buried deep inside our crisper drawer only to be found two weeks later!
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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!

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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
  1. Heat oil in a large skillet. Add onions and prosciutto. Saute until onions are soft and prosciutto begins to crisp.
  2. Add peas and 1 tbsp of water. Cook until hot, for about 3 minutes. Season with salt and pepper. Serves 4.

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