Sauteed peas with prosciutto, florentine style

4 Servings

Ingredients

Quantity Ingredient
2 Cloves garlic; peeled
3 tablespoons Olive oil
2 tablespoons Prosciutto; diced into 1/4-inch cubes
2 pounds Fresh; early peas or 10oz. pkg frozen tiny peas
2 tablespoons Finely chopped parsley
Salt
¼ teaspoon Freshly ground black pepper

Directions

Cost: $ - Preparation Time: 10 minutes Difficulty Level: 3 - Servings: 4 Notes: Pisellini alla Fiorentina is to be served along with the Pollo arrosto in tegame above.

1. Over medium-high heat, saute the garlic cloves in the olive oil until they have colored well.

2. Remove the garlic, add the diced prosciutto, and saute for about a minute.

3. Add the peas, parsley, salt, and pepper. Turn the heat down to medium, and cover the pan. Add 2 tbsp of water ONLY if you are using fresh peas.

Cook until done, 5 minutes or less for frozen peas, 15-30 minutes for fresh peas. Serve at once.

Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <newsletter@...> on Sep 07, 1997

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