Fresh Peas with Prosciutto
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
Total Timeunder 30 minutes
OccasionBuffet, Casual Dinner Party
Taste and Texturelight, savory, sweet
Type of Dishvegetable
- 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
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.
1987 Sarah Leah Chase