Name: Piselli al Prosciutto (English Peas with Prosciutto)
Yield: Serves 4
Cuisine: Italian
Ingredients: 10 grams (½ cup) fresh basil; 60 grams (2 ounces) shallot or red onion, cut to 6-millimeter (¼-inch) dice (½ cup); 60 milliliters (¼ cup) olive oil; 5 grams (2 teaspoons) fresh marjoram; 90 milliliters (6 tablespoons) vegetable stock or water; Coarse salt and freshly ground black pepper; 100 grams (3½ ounces) tomato, peeled, seeded, and diced (1 cup); 300 grams (11 ounces) fresh or frozen shelled English peas, thawed if frozen (1¾ cups); Pinch of red pepper flakes; 55 grams (2 ounces) prosciutto, cut to 6-millimeter (¼-inch) dice (¼ cup); 3 grams (1 tablespoon) fresh Italian parsley leaves

In this version of the classic contorno, English peas are braised with shallots, prosciutto, tomatoes, and herbs.

Ingredients

60 milliliters (¼ cup) olive oil
60 grams (2

Method

Combine the oil, shallot or onion, red pepper flakes, and prosciutto in a saucepan (casseruola). Place over medium–low heat and cook (saltare) until the shallot or onion softens and the prosciutto just begins to crisp, 3 to 5 minutes.

Add the peas, tomato, and stock or water. Cover and braise (brasare) until the peas are tender, 5 to 7 minutes for fresh, 2 to 3 minu