Name: Snap Peas & Tendrils with Prosciutto, Soffrito & Mint
Yield: Serves 4 to 6 as a side dish
Cuisine: Italian
Ingredients: ¼ cup [60 g] Soffrito; ½ cup [120 ml] Chicken Stock; 1 lb [455 g] sugar snap peas, stemmed, tough strings removed, and halved on a sharp bias, plus 1 bunch pea tendrils; ¼ cup [60 ml] extra-virgin olive oil; 1 Tbsp chopped fresh mint; 4 thin slices prosciutto, torn into 3-in- [7.5-cm-] long strips; Kosher salt; Pinch of crushed red pepper flakes; Juice of ½ lemon; Freshly ground black pepper

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

One of our favorite ways to prepare fresh snap peas is to sear them in a hot pan and then add a bit of liquid to finish the cooking with a quick hit of steam. When you select the pea tendrils, make sure they are not too tough. Use only the most delicate leaves and stems. We like to slice an end piece of prosciutto to make smaller, irregularly shaped shavings of ham, but center-cut slices work fine.