piselli al prosciutto

peas and ham, a classic Italian side dish
peas and ham, a classic Italian side dish

PEAS AND HAM.  Spring brings wonderful ingredients, fresh peas, asparagus, broad beans, strawberries. It seems hardly necessary to cook as everything is so bright and flavorful you can eat it as it is. Fresh shelled peas are delicious and can be used as a low calories snack. This is a very traditional side dish that can be transformed into a pasta sauce by adding two tablespoon each of cream and Parmesan  and a squirt of lemon juice.


  • 1  onion, thinly sliced
  • 1 and 1/2 cup frozen or shelled fresh peas
  • 2 tablespoon water
  • 4 ounces (120 gr) cooked ham, cut into thin strips
  • extra virgin olive oil
  • salt and pepper to taste

Saute onion in EVO oil until translucent and slightly caramelized, add ham and cook briefly. Add peas and 1-2 tablespoon water and cook until peas are tender but still bright green. In her new cookbook , my  friend Judy Witts adds a pinch of sugar to the peas. This is a particularly good idea if the peas are frozen or just a bit starchy.  Season and serve warm or at room temperature

Serves 2-3

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