Sweet Peas with Prosciutto (Piselli al Prosciutto)

Sweet Peas with Prosciutto
Sweet Peas with Prosciutto
In this classic Roman pairing, sweet peas are richly flavored by salty prosciutto as well as the pork's rendered fat.Todd Coleman

In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sautéed with salty prosciutto. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman contorni in our April 2010 issue.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Piselli al Prosciutto (Sweet Peas with Prosciutto)
In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sauteed with salty prosciutto.
Yield: serves 4

Ingredients

  • 14 cup extra-virgin olive oil
  • 2 oz. prosciutto, roughly chopped
  • 1 small white onion, minced
  • 1 lb. fresh or frozen green peas
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Heat oil in a 12" skillet over medium heat. Add prosciutto and onions; cook until onions are soft and prosciutto begins to crisp, 6–8 minutes.
  2. Add peas and 1 tbsp. water; cook, tossing, until hot, about 3 minutes. Season with salt and pepper.