Piselli alla Romana (Roman Peas with Prosciutto)
Sweet spring peas stewed with soft onion and ribbons of prosciutto. A simple Roman side that goes with everything.
Ingredients
- 500 g shelled peas, fresh or frozen
- 80 g prosciutto (or guanciale), cut into strips
- 1 small white onion, thinly sliced
- 20 g Butter
- 1 tbsp Olive oil
- 100 ml vegetable stock or water
- Salt
- Black pepper
Method
- Melt the butter with the oil in a pan over medium-low heat and cook the onion gently for 6–8 min until soft and sweet, not brown.
- Add the peas and stock, cover and simmer for 8–10 min (5 min for frozen peas) until tender.
- Stir in the prosciutto and cook for 2 min more, uncovered, so the liquid reduces to a glossy coating.
- Season with pepper and only a little salt, as the ham is salty, and serve warm.
Tips
- Use olive oil only for a dairy-free version.
- Leftovers stirred into pasta or a frittata make a quick lunch.
Sources
Written in our own words after cross-checking these recipes:
Open Piselli alla Romana (Roman Peas with Prosciutto) in Nouns Cooking