Roman Peas with Prosciutto and Butter — Piselli, Prosciutto e Burro alla Romana
A Roman springtime side of fresh peas slowly cooked with prosciutto, butter, shallot, and a splash of stock until the peas turn silky-sweet and the prosciutto melts into a glossy fat-and-pea coating.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 60g shallot. Cut 100g prosciutto crudo into 1cm strips. Shell or measure 440g fresh peas. Finely chop 2 tbsp flat-leaf parsley. Toast 120g country bread slices lightly. Have 200ml hot stock ready.
Sweat
Heat 2 tbsp olive oil and 20g butter in a wide pan over medium heat 1 minute until foaming. Add shallot, cook 4–5 minutes, stirring, until soft and translucent without colour.
Saute
Add prosciutto strips, stir 2 minutes over medium heat until edges crisp and salt releases into the butter. Add peas, stir to coat in the prosciutto-shallot butter, cook 90 seconds.
Simmer
Pour in hot stock, add salt, pepper, and sugar. Bring to a bare simmer, cover loosely, cook 10–12 minutes on low heat, stirring once halfway through, until peas are silky-tender and liquid reduces to a glossy buttery coating.
Finish
Remove from heat. Beat in remaining 20g butter, stir vigorously 30 seconds until residual heat emulsifies butter into a glossy sheen. Stir in half the parsley.
Plate
Transfer to warm shallow bowls, scatter remaining parsley, drizzle with extra virgin olive oil, and serve toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.