Roman Peas

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound shelled peas, fresh or frozen
    • 2 tablespoons finely chopped parma ham
    • ½ <


    Sauté finely chopped ham and onion in 4 tablespoons butter until onion begins to take on colour. Add peas and beef stock, and season to taste with sugar, salt and freshly ground black pepper. Simmer peas, covered, for 10 to 15 minutes. Just before serving, top with finely chopped parsley and a knob