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Piselli Alla Romana (Roman Green Pease with Prosciutto) Recipe

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This recipe for Piselli Alla Romana (Roman Green Pease with Prosciutto) is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium white onion thinly sliced
1/2 garlic clove, crushed with a knife and chopped
2-3 slices prosciutto, diced
1/3 C extra virgin olive oil
1 C light chicken broth or water
3-4 pounds fresh young peas, shelled, and sea slat and freshly ground black pepper to taste.
1 T minced flat-leaf parsley
Crusty country-style bread
Directions:
Directions:
In medium pan over medium-low heat, saute onion, garlic, prosciutto and olive oil. Stir occasionally until onions soften and prosciutto release some if its fat, 10-15 minutes.

Meanwhile bring broth or water to a brisk boil in a small pot over high heat. Add boiling broth, peas, sea salt and 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 bread.

 

 

 

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