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New England
Fresh Peas with Prosciutto Recipe-4536

Photo by: Joseph De Leo
Comments: 0


When fresh peas are available on Nantucket, I can rarely restrain myself from popping them raw from the shell directly into my mouth. When I can muster up enough discipline, this is the way I like to cook farm peas.

Yield: Makes 6 to 8 servings


  • 4 tablespoons (½ stick) unsalted butter
  • 1 small red onion, minced
  • 4 cups (4 pounds in the pod) shelled fresh peas
  • 1 tablespoon sugar
  • 1 cup chicken stock, preferably homemade
  • 4 ounces thinly sliced prosciutto, cut into thin strips
  • Salt and freshly ground pepper to taste
  • 2 tablespoons chopped fresh parsley


1. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, just until softened, about 5 minutes.

2. Stir in the peas, sugar, and chicken stock and simmer covered until the peas are barely tender, about 5 minutes. Stir in the prosciutto and cook 1 minute longer.

3. Using a slotted spoon, transfer the peas and prosciutto to a warmed serving bowl. Reduce the liquid remaining in the saucepan over high heat to a thin syrupy glaze. Pour the glaze over the peas and season with salt and pepper. Sprinkle with parsley and serve at once.

© 1987 Sarah Leah Chase

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving.

158kcal (8%)
26mg (3%)
31mg (52%)
80mcg RAE (3%)
26mg (9%)
721mg (30%)
4g (21%)
8g (12%)
1mg (8%)

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