PEAS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
FRESH PASTA WITH PROSCIUTTO AND PEAS
Provided by David Tanis
Categories dinner, quick, weekday, pastas, sauces and gravies, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
- Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
- Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
- Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.
PEAS AND PROSCIUTTO
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the prosciutto and cook until crisp and golden brown, about 2 minutes. Add the shallots and garlic; cook 2 to 3 minutes. Add the peas and red pepper flakes, and saute until the peas are heated through. Season lightly with salt and finish with lemon zest before serving.
FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO
Provided by Claire Robinson
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F.
- Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
- Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
- Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
- Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
- Bring the pot of hot water to a boil over medium heat.
- Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.
PEAS, PROSCIUTTO AND POTATOES
Provided by Marian Burros
Categories dinner, easy, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Scrub potatoes; do not peel. Slice about 1/4-inch thick, and cover with water. Cover pot, bring to a boil and cook about 10 minutes, until potatoes are tender.
- Chop whole onion.
- Heat a nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions, and sauté until they soften.
- Wash, dry and chop sage and add to onions when they begin to soften.
- Slice prosciutto into thin strips, and add to the onion with the peas and stock; cover, and cook over low heat for a couple of minutes, until peas are tender.
- Meanwhile, drain potatoes; cut into chunks, and stir into the pan as peas cook. Season with salt and pepper.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 6 grams, Carbohydrate 84 grams, Fat 8 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1342 milligrams, Sugar 18 grams
RISOTTO WITH PEAS AND PROSCIUTTO
Steps:
- Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
- Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
- Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
- Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.
PEAS AND PROSCIUTTO
Got this recipe off of Food Network...This is a really fancy and easy way to serve peas...And it has a wonderful flavor...
Provided by CIndytc
Categories Vegetable
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy large skillet over medium-low heat.
- Add the shallots, garlic, salt and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes.
- Stir in the prosciutto and cook for 1 to 2 minutes.
- Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
PENNE WITH PEAS AND PROSCIUTTO
Garden fresh peas make the difference in this pasta dish. If you can't get fresh, frozen will be a good replacement.
Provided by southern chef in lo
Categories Penne
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cook the penne according to the package directions add the peas during the last 3 or 4 minutes; drain and set aside.
- in large skillet melt the butter and sauté the prosciutto until crisp,. Add the cream, chives, and parmesan cheese, along with the tomato and the basil, stirring well to blend.
- Add the penne and the peas and mix well. Season to taste with salt and pepper.
- Serve with more parmesan cheese.
PROSCIUTTO AND PEAS
This peas and prosciutto dish has a delicious, slightly salty flavor. Even the pea haters will like this one! -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add prosciutto; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, peas and onion in drippings until tender, 5-7 minutes. Sprinkle with prosciutto.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein.
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レビュー数 4推定読み取り時間 3 分対象人数 6合計時間 20 分
- In a large skillet over medium heat, heat the olive oil, then add the shallots and garlic. Sauté about 1-2 minutes or until the shallots are starting to get translucent.
- Add the peas to the skillet and stirring frequently, heat through (about 5 – 7 minutes depending on the size of your peas).
- Remove the skillet from the heat and add in the prosciutto, parsley, salt and pepper. Toss gently to combine.
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