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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cooking peas for 10 minutes or more goes against the natural 2-3 minute thinking. But try it - it brings out the sugars and you'll be amazed. Adapted from Italian Easy: Recipes from the London River Café, by Rose Gray and Ruth Rogers Ingredients:
3 tbsp unsalted butter, divided |
1 spring onion or 2 scallions, chopped |
1 clove garlic, minced |
1 lb (fresh or frozen) peas |
1 salt |
1 freshly ground black pepper |
2 1/2 ounces thinly sliced prosciutto, torn into bite-size pieces |
Directions:
1. Melt about half of the butter in a large skillet over medium heat. Add the onion and garlic, and cook slowly to soften. Do not allow to brown. Add the peas, stir to combine, and then add the remaining butter. Season lightly with salt and pepper. Cook, stirring occasionally, until the peas are tender and sweet, about 10 minutes. Add the prosciutto, and stir to mix. Then turn off the heat, cover the skillet, and allow to sit for 5 minutes. Taste, and season as needed.
2. Serve warm.
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