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.
PEA & MINT SOUP WITH CRISPY PROSCIUTTO STRIPS
A healthy green soup with contrasting salty, deeply savoury crispy ham bits for an added hit of flavour
Provided by Sara Buenfeld
Categories Lunch, Main course, Soup, Starter
Time 20m
Number Of Ingredients 7
Steps:
- Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
- Tip in the peas, cover and cook for 5 mins more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.
- Meanwhile, lay the slices of prosciutto in a large non-stick frying pan in a single layer and heat until crisp. Allow to cool a little, then tear into strips, ready to sprinkle over the soup with some ground black pepper. Will keep in the fridge for 2 days.
Nutrition Facts : Calories 276 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium
COUSCOUS WITH PEAS, PROSCIUTTO AND MINT
Steam couscous and thawed peas for 5 minutes, then toss with savory prosciutto and refreshing mint for a super quick meal.
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring 1 1/2 cups water to a boil in a small pot. Put the couscous and peas in a large bowl and pour the water over them. Stir once and then cover the top of the bowl with aluminum foil. Set aside to steam for 5 minutes.
- Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the prosciutto, mint, lemon juice and zest, oil, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Serve at room temperature with lemon slices.
CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE
Fresh Italian flavours make a perfect complement to the warmer weather
Provided by Good Food team
Categories Dinner, Lunch, Starter
Time 25m
Number Of Ingredients 6
Steps:
- Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
- Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
- To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.
Nutrition Facts : Calories 372 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.23 milligram of sodium
SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT
Via The Associated Press and Anne Burrell of Food Network. The pancetta is optional and the salad is quite delicious without it.
Provided by COOKGIRl
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
- Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
- Cut the peas in half lengthwise, then set aside.
- Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
- Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
- In a large bowl, combine the arugula, snap peas, onion and garlic.
- Scatter the crispy prosciutto on top and any juices from the pan.
- Add the pecorino and mint.
- Garnish with cracked black pepper.
Nutrition Facts : Calories 49.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 10.4, Fiber 4, Sugar 2.4, Protein 2.6
CRUNCHY PARSNIPS
Forget soggy parsnips: roast them with our polenta and paprika coating and you'll be rewarded with golden, crunchy veg. It makes a lovely Christmas side dish
Provided by Good Food team
Categories Side dish
Time 55m
Number Of Ingredients 4
Steps:
- Heat the oven to 220C/200C fan/gas 7. Blanch the parsnips in boiling water for 4-5 mins until slightly soft. Drain, leave to steam-dry, then tip into a large bowl. Drizzle over the oil and toss to coat all the parsnips.
- Mix the polenta, 2 tsp sea salt, 1 tsp ground black pepper and the paprika, and sprinkle over the parsnips. Toss well, then lay the parsnips out on one large baking tray (or two small ones), with lots of space between them. Roast for 15 mins, turn them over, then roast for another 20-25 mins until golden and crunchy.
Nutrition Facts : Calories 297 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
PEA SOUP WITH CRISP PROSCIUTTO
Provided by Melissa Clark
Categories dinner, soups and stews
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Place prosciutto slices on a baking sheet lined with parchment paper, and bake until crisp, about 18 to 20 minutes, turning once. Transfer to a plate lined with paper towels, and blot to remove excess oil. Cool.
- In a stockpot, heat 3 tablespoons olive oil and saute onions with a pinch of salt over medium heat until soft but not browned, about 10 minutes. Add potatoes, another pinch of salt and just enough water to cover; cook until soft, about 15 minutes. Add shelled peas and sugar snaps with enough hot water just to cover them. Cover pot, and simmer until peas are tender, about 10 minutes. Remove from heat, and puree soup in a food processor or blender in small batches. Add salt and pepper to taste. Ladle into soup bowls, and drizzle with olive oil. Serve with crisped prosciutto on top.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 672 milligrams, Sugar 9 grams
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BUTTERED PEAS AND PARSNIPS
From mygourmetconnection.com
Estimated Reading Time 1 min
- Place the parsnips in a saucepan with 1/2 teaspoon salt. Cover with cold water and bring to a simmer over medium-high heat. Cook until tender when pierced with a fork, 5 to 7 minutes. Drain and return the pan to the stove.
- Add the butter, and once melted, add the peas and sugar. Cook until the peas are heated through, 2 to 3 minutes, and season to taste with salt and pepper. Transfer to a serving dish and serve immediately.
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