Piselli al prosciutto (peas with prosciutto) – Lazio

Piselli al prosciutto (peas with prosciutto) - Lazio
 
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Categories: Kids, Dairy-free*substitute olive oil for the butter, Gluten free, Healthy, Vegetarian*eliminate the prosciutto
This is the perfect spring time side dish. Children particularly love it tossed with plain pasta, particularly farfalle (pasta bows) and topped with some grated pecorino cheese. The saltiness of the prosciutto compliments the sweetness of the peas.
Author:
Recipe type: Side dish (Contorno)
Cuisine: Lazio
Serves: 4
Ingredients
  • 1 smallonion, skin and ends removed and discarded, onion finely chopped
  • 20 grams butter
  • 3 slices of prosciutto, fat and meat separated and chopped separately
  • 180 mls chicken or vegetable stock
  • 1.5 kilos peas, podded (can substitute 750 grams frozen petit pois peas)
Instructions
  1. Place the onion, half the butter and the prosciutto fat in a medium sauce pan.
  3. Cook over medium heat until the fat becomes translucent, 3 to 5 minutes. Add 120 mls of the chicken stock and cook for 10 minutes.
  5. Add the peas, the rest of the chicken stock, the prosciutto and salt to taste. Cook until the peas are cooked, 7 to 10 minutes.
  7. Add the butter and stir until melted.
  9. Serve.