PISELLI ALLA ROMANA (ROMAN GREEN PEAS WITH PROSCIUTTO) RECIPE - (4/5)

Piselli Alla Romana (Roman Green Peas with Prosciutto) Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 9

Previous Next

1 medium white onion, thinly sliced
1/2 garlic clove, crushed with a knife and chopped
2 to 3 slices prosciutto, diced
1/3 cup extra-virgin olive oil
1 cup light chicken broth
3 to 4 pounds fresh young peas, shelled
Sea salt
Freshly ground black pepper, to taste
1 tablespoon flat-leaf parsley, minced for garnish

Steps:

In a medium pan over medium-low heat, sauté onion, garlic and prosciutto, in extra-virgin olive oil, stirring occasionally, until onions soften and prosciutto releases some of its fat, 10-15 minutes. Meanwhile, bring chicken broth to a brisk boil in a small pot over high heat. Add boiling broth, peas, sea salt and freshly ground black pepper to taste to onion-prosciutto mixture. Stir, then increase heat to medium-high and bring liquid to a rapid boil. Cook until peas are tender, about 15 minutes. If pan gets too dry, add a little more stock. Garnish with parsley and serve with slices of crusty country-style bread.