Peas and prosciutto

Posted 11/5/18

By: Mary John Resch

I tried this recipe several months ago and really enjoyed the peas cooked this way. I used frozen peas because fresh peas are not in season, but I agree with the “Barefoot …

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Peas and prosciutto

Posted

By: Mary John Resch

I tried this recipe several months ago and really enjoyed the peas cooked this way. I used frozen peas because fresh peas are not in season, but I agree with the “Barefoot Contessa” that unless your peas are literally right out of the garden and prepared almost immediate, frozen peas are a better choice. Be careful not to overcook the peas because you want them to retain their bright green color.

PEAS and PROSCIUTTO

1small red onion, minced
4 tablespoons unsalted butter
4 cups green peas
1 tablespoon sugar
4 ounces prosciutto, thinly sliced and cut into thin strips or finely minced Smithfield ham
1 cup chicken stock
Salt to taste
Freshly ground black pepper to taste
3 tablespoons chopped fresh parsley

Melt the butter in a saucepan and add the onion. Cook until just softened, about 5 minutes, stirring occasionally. Add the peas, sugar, and stock and simmer, covered, until the peas are just tender, about 5 minutes. Add the prosciutto and cook another minute. With a slotted spoon, remove the peas and prosciutto to a warm serving bowl. Heat the remaining liquid on high heat and reduce until it is a syrupy but thin glaze. Pour over the peas and season with salt  and pepper to taste. Sprinkle with the chopped parsley and serve.

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