Oretta Zanini de Vita

Piselli al prosciutto

Peas with prosciutto

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Popes, Peasants and Shepherds
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