Green Peas with Prosciutto Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - medium white onion, thinly sliced
  • 1/2 cloves - garlic, crushed with a knife and chopped
  • 3 slices - prosciutto, diced
  • 1/3 cups - extra-virgin olive oil
  • 1 cups - light chicken broth or water
  • 3 1/2 pounds - fresh young peas, shelled
  • - sea salt, to taste
  • - freshly ground black pepper, to taste
  • 1 tablespoons - minced flat-leaf parsley, for garnish
  • - crusty country-style bread, for serving with
  • Directions:

    In a medium pan over medium-low heat, sauté onion and garlic with prosciutto in the olive oil, stirring occasionally until onions soften and prosciutto releases some of its fat, about 10-15 minutes.

    Meanwhile, bring the chicken broth or water to a brisk boil in a small pot over high heat. Add the boiling broth, peas, salt, and pepper to the 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 or water, as needed.

    Garnish with parsley and serve with bread, if desired.

    Brief Description

    Using really flavorful extra-virgin olive oil makes this dish pop.

    Main Ingredient:

    green peas

    Category:  Vegetables

    Cuisine:  Italian

    Prep Time: 10 min
    Cook Time: 35 min


    Use most flavorful oil you can find - preferably from Lazio, the region where Rome is located - Cru de Cures and Quattrociocchi are good brands to look for.


    Wall Street Journal - Nancy Harmon Jenkins

    Posted By:


    Posted On:

    May 17, 2015

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