Fresh Peas with Prosciutto

Name: Fresh Peas with Prosciutto
Total time: PT0D0H0M
Yield: makes 3 Cups
Ingredients: 1 small handful of fresh parsley; 3 cups shelled fresh peas (about 2 1⁄2 lbs. unshelled); 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 4 cup finely diced prosciutto (2 1⁄2 oz.); 1 tsp. sugar; 1 clove garlic, peeled; Salt

Serves
makes 3 Cups

(Piselli Freschi)
In Lori Zimring De Mori's article "The Flavors of Home" (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers' market.

Ingredients

1 small handful of fresh parsley
3 cups shelled fresh peas (about 2 1⁄2 lbs. unshelled)
¹⁄₂ cup extra-virgin olive oil
¹⁄₄ cup finely diced prosciutto (2 1⁄2 oz.)
1 tsp. sugar
1 clove garlic, peeled
Salt

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Instructions

Step 1

Tie a parsley together with kitchen twine and put into a medium pot. Add peas, 1 cup of water, olive oil, prosciutto, sugar, garlic, and salt to taste and stir to combine. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer peas, stirring occasionally, until soft (times will vary, depending on size of peas).