Roman Peas from The Robert Carrier Cookbook by Robert Carrier
Sauté finely chopped ham and onion in 4 tablespoons butter until onion begins to take on colour. Add peas and beef stock, and season to taste with sugar, salt and freshly ground black pepper....
Ingredients
- ¼ pint well-flavoured beef stock
- sugar
- butter
- ½ Spanish onion, finely chopped
- 2 tablespoons finely chopped parma ham
- 1 pound shelled peas, fresh or frozen
- salt and freshly ground black pepper
- 1 tablespoon finely chopped parsley
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