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