Piselli con Prosciutto

Peas with Ham


Parma Ham

This recipe uses prosciutto di Parma which only comes from the Parma only. The saying is that “A Parma si mangia due volte. Prima si mangia, poi si parla.” Which is to say, first you eat and then you talk. It really is a tasty way to brighten up your peas. I normally team it up with Cotoletta di Maiale, pork chops, as the ham compliments the pork, bringing out the flavours of each. Enjoy!

Piselli con Prosciutto

Serves 4
910g (2lb) peas (fresh or frozen) * 3 tbsp olive oil, plus extra for drizzling * 3 garlic cloves, peeled and chopped * sea salt & freshly ground black pepper * 3 slices prosciutto, Parma Ham, cut into medium pieces * 2 tbsp fresh parsley, chopped

In a large, thick-bottomed frying pan, heat the olive oil, add the garlic and fry gently until soft, but not brown. Add the peas to the oil and season with salt and pepper. Stir to coat the peas in the oil and turn down the heat. Cover the pan and cook the peas until soft. Add a small amount of water from time to time to keep the pan moist. the cooking time varies between 10-20 minutes depending on if the peas are fresh or frozen. Remove from the heat and stir in the prosciutto. Stir in the parsley and serve.

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