Peas and Prosciutto
Perhaps you’ll consider it “cheating” to add luxurious prosciutto to a vegetable dish, but I consider it a genius way to liven up the plate. And this is the easiest side dish you will ever make. I like to add this to my scrambled eggs for breakfast.
Recipe information
Yield
6 side-dish servings
Ingredients
2 tablespoons olive oil
3 shallots, chopped
1 garlic clove, minced
1 (1-pound) bag frozen peas
4 ounces thinly sliced prosciutto, diced
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Preparation
In a large, heavy skillet, heat the oil over a medium-low flame. Add the shallots and garlic, and sauté until tender, about 1 minute. Add the peas and sauté until heated through, about 5 minutes. Remove from the heat and stir in the prosciutto, parsley, and 1/4 teaspoon each of salt and pepper. Season the mixture with more salt and pepper to taste. Transfer the mixture to a bowl and serve.
Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
