Piselli Alla Romana Roman Green Peas With Prosciutto Recipe 45 Food

PISELLI ALLA ROMANA (ROMAN GREEN PEAS WITH PROSCIUTTO) RECIPE - (4/5)

Steps:

• In a medium pan over medium-low heat, sauté onion, garlic and prosciutto, in extra-virgin olive oil, stirring occasionally, until onions soften and prosciutto releases some of its fat, 10-15 minutes. Meanwhile, bring chicken broth to a brisk boil in a small pot over high heat. Add boiling broth, peas, sea salt and freshly ground black pepper to taste to onion-prosciutto mixture. Stir, then increase heat to medium-high and bring liquid to a rapid boil. Cook until peas are tender, about 15 minutes. If pan gets too dry, add a little more stock. Garnish with parsley and serve with slices of crusty country-style bread.

PEAS AND PROSCIUTTO

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.

PISELLI AL PROSCIUTTO (SWEET PEAS WITH PROSCIUTTO)

Steps:

• Heat oil in a skillet over medium high heat; add prosciutto and onions and cook until onions soften and prosciutto begins to crisp, about 6 - 8 minute.
• Add peas and 1 tablespoon water; cook and toss until hot, about 3 minutes.
• Season with salt and pepper.