Fresh Peas with Prosciutto
In Lori Zimring De Mori's article "The Flavors of Home" (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Butcher's twine
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 small handful of fresh parsley
- 3 cups shelled fresh peas (about 2 1⁄2 lbs. unshelled)
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup finely diced prosciutto (2 1⁄2 oz.)
- 1 tsp. sugar
- 1 clove garlic, peeled
- Salt
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