Prosciutto ai Piselli

A delightful hors d’oeuvre, Prosciutto ai Piselli (proh-shoo-toh ay peh-zell-ee) may also be served as a light luncheon or supper dish. Frozen peas may be used if fresh ones are not available.

2 oz. unsalted butter

1 small onion, finely chopped

1 lb. fresh peas, weighed after. shelling

½ teaspoon salt

½ teaspoon black pepper

2 fl. oz. chicken stock

6 oz. prosciutto, thinly sliced and cut into strips

4 slices toast, kept warm

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the peas, salt, pepper and chicken stock to the pan. Reduce the heat to low and simmer the peas for 8 to 10 minutes or until they are just tender. Add the prosciutto strips and simmer the mixture for a further 3 minutes, stirring frequently.

Remove the pan from the heat and pour the contents into a warmed serving dish. Serve immediately, with the toast.

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