Piselli al prosciutto (peas with prosciutto) – Lazio
Perfect spring side dish, Piselli al prosciutto, combines sweet peas and salty prosciutto for a Lazio delicacy. Serves 4 in 40 mins. Perfect with pasta for kids too!
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Cooking tools:
- Kitchen scale
- Measuring cup
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
Ingredients
- 1 small onion , skin and ends removed and discarded, onion finely chopped
- 20 grams butter
- 3 slices of prosciutto , fat and meat separated and chopped separately
- 180 mls chicken or vegetable stock
- 1 1/2 kilos peas , podded (can substitute 750 grams frozen petit pois peas)
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