Piselli al prosciutto, peas with prosciutto ham
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peas from florence italy
Often known as Piselli alla Fiorentina or peas from Florence, regardless of the name it’s a great way to add flavor to this side dish.
Ingredients for 6
- 32 oz of frozen petit peas
- 1 cup of chopped prosciutto ends
- 2 cloves of garlic
- handful of parsley
- 1 beef or vegetable broth cube
- 1 tea spoon of sugar
- extra virgin olive oil
- salt and ground black pepper for seasoning
how to prepare, taken from the video
First add the broth cube and frozen peas to a large pot of water and let them cook on a low to medium heat.
Next add a few tablespoons of extra virgin olive oil and the garlic cloves to a medium size pot and let them simmer on a low heat. Make sure to stir the garlic cloves around a couple times until they’re a golden brown color.
While the garlic is simmering i cut up the prosciutto ends into small cube like pieces. If you can’t find prosciutto ends use ask for thick slices of prosciutto little less than 1/4 inch thick. If you can use prosciutto from Parma it’s sweeter than the others.
Now that the garlic is brown add in the prosciutto ends, stir them around and lower the flame a to a low heat.
Then add in 1 teaspoon of table sugar and let the mix caramelize, making sure to stir it around. Let that simmer for 15min or until the prosciutto is a dark brown color.
At this point remove the garlic cloves.
Next take the peas out of the broth with a straining spoon and add them to the pot with the prosciutto ends.
After that take a ladle and spoon in some broth to the peas, raise the heat to medium and stir them around a little.
Let the simmer for about 20min or until most of the broth has evaporated.
To finish chop up a handful of parsley into fine pieces and add it to the peas making sure to mix it in well.
They’re ready to serve, but more flavor is desired let them sit for a few hours before serving.
it's about italian food
and sharing how we make it from our kitchen in florence, italy. we enjoy cooking and learning new recipes and hope you will too. buon appetito, and thanks for stopping by. more
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