Peas with Prosciutto
Quick Recipes Simple Recipes Italian Side Dishes Vegetables
I had been waiting so long for fresh peas to appear at the market, it was the first thing I craved when I got home. I love fresh peas and canned ones too, I love peas prepared any way. Today I chose a typical Italian side dish from Tuscany: piselli alla fiorentina, very simple to prepare, yet impressive and delicious. I usually serve it alongside a piece of simply prepared meat (pan-fried or grilled), but most often we eat it on its own.
Ingredients
500g fresh peas
50g dry-cured ham (prosciutto crudo, jambon, speck; thinly sliced)
2-3 cloves garlic
2-3 mint leaves
2 sprigs parsley
2 tablespoons olive oil
salt, black pepper
Servings: 3-4 as a side dish; 2 as a main
How to prepare peas with prosciutto
- In the heated oil, sauté the whole garlic cloves until they become fragrant. Add the ham slices cut into small squares and sauté until they change color (about 1 minute).
- Add the peas and stir well for 1 minute.
- Add 200ml water (almost enough to cover the peas), season with black pepper. Bring to a boil.
- Cook the peas covered for 10 minutes (over medium-low heat). Remove the lid and cook for another 5-10 minutes, stirring frequently (until the water has completely evaporated from the peas). After this time, the peas will be fully cooked but still slightly crisp. At the end, taste for salt and add more if needed (the ham is salty).
- Add the finely chopped parsley and mint. Stir and remove from heat.
Frying the ham
The peas are cooking
The peas are cooked and the water has evaporated
Peas with Prosciutto
