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Fresh Peas with Prosciutto

Updated February 23, 2016
(1 Votes)

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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.

Makes6 to 8 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionBuffet, Casual Dinner Party

Recipe Coursevegetable

Mealdinner, lunch

Taste and Texturelight, savory, sweet

Type of Dishvegetable

Ingredients

  • 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

Instructions

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

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.

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.

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