Name: Fresh Garden Peas, Sicilian-Style
Yield: Serves 4
Cuisine: Italy
Ingredients: Salt; 1 bunch of spring onions, trimmed and chopped; 2 carrots, chopped into small dice; 2 tablespoons olive oil; 50 g (2 oz) butter; 1 thick slice of prosciutto ham, cut into small cubes; 150 ml (5 fl oz) milk; Freshly ground black pepper; 1 or 2 wineglasses of dry white wine; A handful of chopped fresh oregano; 2 boned chicken breasts, sliced into 1.5 cm (½ inch) strips; 1 kg (2¼ lb) fresh peas, shelled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

This is a simple but superb way to celebrate fresh garden peas. It is important to realise that the peas are the main event. The strips of chicken can be just for flavouring. As often happened on my journey through Italy, I was stuck for inspiration until I saw mountains of peas in the local market. Bright green, fresh and crunchy, piled as high as small hayricks or spilling from the back of one of those pale green, three-wheeled trucks that abound. I was on the little island of Marettimo,