Cook what you grow
Roman Peas with Prosciutto
Piselli al prosciutto, the Roman contorno: peas braised slowly with onion and cured pork until sweet and glossy, then finished with mint.
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Ingredients
serves 6From the garden
- 3 cups shelled peas · from about 3 lb of pods, or frozen
- 1 small yellow onion, finely diced
- 2 tbsp fresh mint or flat-leaf parsley, torn (optional)
From the pantry
- 4 oz pancetta or prosciutto ends, cut into small dice · bacon works, though it brings a smoke the Roman version does not have
- 2 tbsp olive oil
- ½ cup chicken stock · plain water is traditional and works
- salt · go carefully, the pork is already salty
- black pepper