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.
PEAS AND PROSCIUTTO
Steps:
- Heat oil in a large saute pan over medium heat.
- Add onion and saute for 3 minutes or until translucent. Stir in the prosciutto and saute for an additional 3 minutes.
- Add the peas, broth and salt and pepper. Cook for about 3 minutes or until hot.
- Drain off all liquid.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Heat oil in a small, heavy saucepan on medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clear container and reserve, at room temperature, to use as flavored oil for frying and sauteing.
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.
POTATO GNOCCHI WITH PEAS, PROSCIUTTO AND RICOTTA
Steps:
- Preheat oven to 350 degrees F.
- Scrub potatoes, pierce the skin with a fork, drizzle with olive oil and salt and place on a sheet pan. Place the sheet pan in the oven and bake for 45 minutes to 1 hour until they are easily pierced with a pairing knife. Allow the potatoes to cool slightly then peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, nutmeg, baking powder, grated cheese and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
- Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down the prongs of a fork while pressing a small dimple with your finger in the back. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served. Cover with plastic wrap and refrigerate for up to 12 hours.
- Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon. Reserve about 1/2 cup cooking water. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour.
- Place 4 strips of prosciutto on a sheet pan and place in a preheated 350 degree F oven. Cook until the bacon is crispy, 8 to 10 minutes.
- Add chopped shallots to a pan over medium high heat with 2 counts of olive oil pan of and gently saute until fragrant and translucent. Dump in the peas and toss gently to coat. Season with a little salt and pepper. Add boiled gnocchi to the pan and gently toss. Add a ladle of gnocchi water to the pan, add 1 tablespoon of butter, sprinkle with Parmesan and season with salt and pepper. Serve topped with crispy prosciutto and a scoop of fresh lemon ricotta. (Optional: finish with a drizzle of white truffle oil)
- Place the ricotta cheese in a mixing bowl and add the lemon zest and juice. Season with salt and serve with the gnocchi.
PASTA WITH PROSCIUTTO AND PEAS
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
- Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
- Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
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.
CREAMED PEAS AND NEW POTATOES
Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.
Provided by Berta Rowland
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
- In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
- Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g
SPANISH FRITTATA WITH PROSCIUTTO, POTATOES AND PEAS
Categories Egg Potato Vegetable Breakfast Brunch Bake Mother's Day New Year's Day Dinner Lunch Ham Pea Spring Prosciutto Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Heat vegetable oil in large ovenproof nonstick skillet over medium heat. Add potatoes; cover and cook until tender, stirring occasionally, about 18 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
- Remove potatoes from skillet. Scrape out and discard any browned bits from pan. Whisk eggs, salt and pepper in large bowl to blend. Pour eggs into same skillet. Arrange half of potatoes over eggs. Sprinkle half of prosciutto and half of peas over potatoes. Repeat with remaining potatoes, prosciutto and peas. Bake until puffed and set, about 15 minutes. Loosen edges and bottom of frittata with flexible spatula; slide out onto plate. Drizzle with truffle oil. Sprinkle with chives and serve.
POTATO GNOCCHI WITH SPRING PEAS AND PROSCIUTTO
Provided by Michael Lomonaco
Categories Potato Pea Spring Prosciutto
Yield Yields 4-6 portions
Number Of Ingredients 10
Steps:
- Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water and let the potatoes cool for only a few minutes before you begin to pull the skins off. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.
- Add the eggs, one at a time, to the riced potatoes and incorporate well. Add the flour in two stages, so you use just enough to bind the potato. Add the second half of the flour (and have some additional flour available, in case it's necessary) and mix well to form a dough.
- Divide the dough in half, and on a floured work surface, roll the first half of dough into a 1-inch-thick log. Cut the log into 1/2-inch-thick round pieces. Lay the pieces out, and with the back of a fork or your thumb, make an indentation on one side.
- Set aside and refrigerate until needed.
- Cook them in several quarts of boiling, salted water for 10 to15 seconds. They cook very quickly and are done when they float to the surface. Heat the cream in a saucepan, add the peas, and allow to simmer for several minutes. Add the butter to the cream, whisking in to incorporate well before adding the prosciutto. Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.
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.
PEAS AND PROSCIUTTO
Have you ever eaten at a nice Italian restaurant and had peas served with your meal? These peas taste very similar to what I have experienced in a nice Italian restaurant.
Provided by Luv2Cook inNC
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in large saute pan. Add 1 clove garlic and cook for a few minutes just to flavor the oil. Discard the garlic.
- Add onion and saute 3 minutes.
- Stir in prosciutto and saute for 3 more minutes.
- Add peas, broth, salt, and pepper. Cook another 5 minutes.
- Strain off liquid and serve.
Nutrition Facts : Calories 316, Fat 14.3, SaturatedFat 2, Sodium 198.1, Carbohydrate 35.5, Fiber 12, Sugar 13.6, Protein 12.8
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.
SARASOTA'S PEAS, POTATOES, PROSCUITTO, AND PARMESAN
This is nice twist on the common creamed peas and potatoes. It is lighter and fresher, but there are a few key ingredients. To me using these ingredients really makes this dish. First, I like to use red potatoes, they hold together better than russet or yukon gold; frozen baby peas (nothing canned); proscuitto right from your grocers deli (boiled or baked ham just doesn't the same taste); fresh parsley to give it that fresh taste; olive oil (not butter); and good parm (no green can). And by buying the proscuitto right from your grocers deli vs pre-packaged you are buying only what you need which saves money. Garnish with good olive oil, parmesan, and fresh ground black pepper makes this a great side dish. My favorite is to serve this with grilled steak, but it is a nice compliment to any recipe.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 6-8 1/2 cup servings, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Potatoes -- I like to cook the potatoes in a medium sauce pan vs a pot. I think that cook quicker and more evenly. Heat up the broth and potatoes on medium heat and cook the potatoes until almost tender. I can't give you an exact time as it will depend on the size of your diced potatoes and also the size of your pan. They should take around 10 minutes.You don't want them to fall apart - almost tender.
- Peas -- Add the peas to the potatoes, right at the end of cooking before you drain them; they take just a few seconds to warm up.
- Finish -- Drain the potatoes and peas well and return to the pan, but make sure the heat is turned off. Add the scallions, proscuitto, parsley, salt (go easy - the proscuitto and parmesan are both salty), plenty of ground black pepper, and the olive oil and lightly toss. The heat of the pan and the potatoes is enough to warm up the scallions and proscuitto.
- Serve -- Transfer to a serving bowl and garnish with grated parmesan cheese and a drizzle of olive oil. ENJOY!
Nutrition Facts : Calories 151.8, Fat 2.8, SaturatedFat 0.5, Sodium 518.4, Carbohydrate 23.9, Fiber 4.3, Sugar 4.3, Protein 7.8
PASTA WITH PROSCIUTTO AND PEAS
This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions for al dente., Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated., Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.
Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 629mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
POTATOES WITH PROSCIUTTO
Delicious for breakfast, brunch, or with a homestyle dinner. Cook your potatoes ahead to save time in the morning.
Provided by PalatablePastime
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes whole in salted water until fork-tender, 15-20 minutes.
- Drain potatoes and chop coarsely.
- Heat oil/butter mixture in a large skillet.
- Add onions and cook until translucent.
- Add prosciutto and rosemary and cook until it just starts to brown at the edges.
- Add potatoes to pan and season with salt and pepper.
- Cook potatoes 10-12 minutes, stirring lightly, or until they brown to your liking (adding a little oil or butter if potatoes try to stick).
Nutrition Facts : Calories 262.2, Fat 10.6, SaturatedFat 1.4, Sodium 450.4, Carbohydrate 38.1, Fiber 4.2, Sugar 3, Protein 4.5
FRESH PEAS AND PROSCIUTTO
Looking for an Italian side dish? Then check out these fresh peas and prosciutto flavored with parsley - made ready in 40 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook prosciutto and onion in oil, stirring frequently, until onion is tender.
- Reduce heat to medium. Stir in remaining ingredients. Cover and cook about 10 minutes or until peas are tender.
Nutrition Facts : Calories 270, Carbohydrate 17 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 5 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 9 g, TransFat 0 g
More about "peas prosciutto and potatoes food"
PEAS & POTATOES | TORONTO | GTA ONLINE GROCERY DELIVERY
From peasandpotatoes.com
PEAS WITH PROSCIUTTO | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
POTATO GNOCCHI WITH PEAS, PROSCIUTTO AND RICOTTA : …
From cookingchanneltv.com
CREAMED PEAS AND POTATOES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
QUICK GNOCCHI WITH PEAS AND PROSCIUTTO RECIPE - EAT …
From eatthis.com
TAGLIATELLE WITH PROSCIUTTO AND PEAS RECIPE | BON APPéTIT
From bonappetit.com
PASTA WITH PEAS AND POTATOES (PASTA CON PISELLI E PATATE)
From mangiabedda.com
SPRING PEAS WITH PROSCIUTTO & ONIONS | ITALIAN FOOD FOREVER
From italianfoodforever.com
GNOCCHI WITH PROSCIUTTO AND PEAS RECIPE - EASY MEALS WITH VIDEO …
From recipe30.com
RECIPE: PEAS WITH PROSCIUTTO & MINT | KITCHN
From thekitchn.com
EASY PEAS AND PROSCIUTTO WITH PINOT - ZESTFUL KITCHEN
From zestfulkitchen.com
SPRING POTATO SALAD WITH PEAS AND PROSCIUTTO - KENDELLKREATIONS
From kendellkreations.com
CREAMY FETTUCCINE WITH PROSCIUTTO AND PEAS
From sweetsavoryandsteph.com
PROSCIUTTO PASTA WITH PEAS AND PARMESAN CHEESE - JULIA'S ALBUM
From juliasalbum.com
PEAS AND PROSCIUTTO : RECIPES : COOKING CHANNEL RECIPE | GIADA DE ...
From cookingchanneltv.com
PEAS WITH PROSCIUTTO - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
SAUTéED PEAS WITH PROSCIUTTO - THE CHUNKY CHEF
From thechunkychef.com
THE BEST CREAMED PEAS AND POTATOES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PAPPARDELLE WITH PROSCIUTTO AND PEAS - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
PASTA PROSCIUTTO E PISELLI (CREAMY PASTA WITH PROSCIUTTO COTTO AND …
From seriouseats.com
SPANISH FRITTATA WITH PROSCIUTTO POTATOES AND PEAS RECIPES
From foodhousehome.com
CREAMY GNOCCHI WITH PROSCIUTTO AND PEAS - A PERFECT FEAST
From aperfectfeast.com
PEA, PROSCIUTTO AND POTATO TORTILLA - GLUTEN FREE RECIPES
From fooddiez.com
PEAS, PROSCIUTTO AND POTATOES - DINING AND COOKING
From diningandcooking.com
FARFALLE WITH PROSCIUTTO, PEAS, AND TOMATOES RECIPE
From foodandwine.com
PEAS, PROSCIUTTO & PARMESAN | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
ENGLISH PEAS WITH CRISPY PROSCUITTO - TWOCUPSOFHEALTH.COM
From twocupsofhealth.com
SAUTEED PEAS WITH PROSCIUTTO AND SHALLOTS - LEMON BLOSSOMS
From lemonblossoms.com
PIONEER WOMAN CREAMED PEAS AND POTATOES - CHEFS & RECIPES
From chefsandrecipes.com
ORECCHIETTE WITH PEAS AND PROSCIUTTO – GIADZY
From giadzy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love