I tend to focus on main dishes – the list of vegetables that I enjoy is pretty short. Most of the time, the veggies I like are raw.
But sometimes, just sometimes, I need to move away from buttery garlic green beans and roasted asparagus.
Marcella Hazan to the rescue! 🙂
Sauteed Early Peas with Olive Oil and Proscuitto, Florentine Style
Credit: Essentials of Classic Italian Cooking
Ingredients
- 10 oz package frozen tiny peas, thawed
- 2 garlic cloves, peeled
- 2 Tbsp extra virgin olive oil
- 2 Tbsp prosciutto, diced into 1/4-inch cubes
- 2 Tbsp parsley, chopped very fine Remember my hatred of parsley??
- Ground black pepper
- Salt
Directions
- Put the garlic and the olive oil in a saute pan, and turn on the heat to medium high. Cook and stir the garlic until it has become colored a light nut-brown, then take it out, and add the prosciutto. Stir quickly, 5-6 times, then add the peas. Add a few grindings of pepper. Turn the heat down to medium and put a lid on the pan. Cook for 5 minutes.
- Should the pan juices be watery when the peas are cooked, uncover, turn up the heat, and simmer it away.
- Taste and correct for salt, stirring well, then turn the entire contents of the pan onto a warm platter, and serve at once.
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