Name: Piselli al prosciutto (Peas with prosciutto)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1 small white onion; 3½ ounces (100 g) sliced prosciutto; 3 romaine lettuce leaves; 4 teaspoons (20 g) lard, or 3 tablespoons medium-fruity extra-virgin olive oil; scant 1 cup (200 ml) vegetable broth; about 2 pounds (1 kg) peas in their pods; salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

If you don’t have the typical Roman small peas and have to use larger ones, add a pinch of sugar along with the peas.

Ingredients

3 romaine lettuce leaves
about 2 pounds (1 kg) peas in their pods

Method

Cut the lettuce leaves into narrow strips. Shell the peas. Chop together finely the onion and prosciutto.

Put the onion and prosciutto mixture in a saucepan with the lard and sauté over medium heat for about 4 minutes, or until golden brown. Add the lettuce and let it wilt for a couple of minutes, stirring constantly.

Now add the peas and the broth, season with salt, and continu