Piselli alla Fiorentina - Saute Sweet Peas with Prosciutto

Piselli alla Fiorentina - Saute Sweet Peas with Prosciutto

This simple dish is best made with flash-frozen sweet baby peas. In Tuscany, tiny early peas are picked fresh for this dish. Different variations of this dish are served all over Italy. In Rome, they add chopped onions and in Bologna, their special mortadella replaces the prosciutto ham. Try it as a side with fish.

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Course: Side Dish

Cuisine: Italian, Northern Italy

Prep Time: 2

Cook Time: 10

Total Time: 12

Servings:

Author: My Hungry Traveler

Equipment

8" saute pan with cover

Ingredients

12 oz Baby peas. frozen (don't defrost)
2 cloves Garlic, peeled
3 tbsp Olive oil
2 tbsp Prosciutto, diced small (or pancetta or mortadella)
2 tbsp Parsely, finely chopped
Kosher salt and freshly ground black pepper, to taste

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Instructions

Heat olive oil in a saute pan over high heat. Add garlic cloves and cook until they turn golden brown. Remove garlic to paper towels.
Add diced meat and cook for 30 seconds. Add frozen peas, parsley, salt and ground pepper, and lower heat to medium. Cover and cook until done, about 5 minutes.
Taste, adjust for salt, and serve hot.

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