TABELIAAUTHENTIC RECIPE
Piselli al ProsciuttoPeas with Prosciutto
A Roman spring side dish of peas sautéed and simmered with prosciutto. The sweetness of the peas merges with the cured ham’s saltiness and savor.
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Ingredients (2 servings)
- Fresh or frozen peas300 g
- Prosciutto crudoCut into thin strips.60 g
- OnionFinely chopped.1 piece
- Butter20 g
- Vegetable broth or water80 ml
- Salta little
- Black peppera little
Method
Sauté onion in butter
- 1 Melt the butter in a frying pan and sauté the finely chopped onion over medium heat until translucent, 3–4 minutes.
Add the prosciutto
- 1 Cut the prosciutto into thin strips, add to the pan and sauté for 1 minute.
Simmer the peas
- 1 Add peas and vegetable broth, cover and simmer over low heat for 8–10 minutes.
Ready when
Ready when the peas are tender.
Reduce the liquid and season
- 1 Uncover, evaporate a little liquid, season with salt and black pepper and serve.
About this dish
In Roman spring markets, peas in their pods are piled high. Piselli al prosciutto is a contorno marking that brief season, bringing the sweetness of young peas and the saltiness of prosciutto to the table together.
In Lazio homes, spring vegetables often accompany lamb or egg dishes, and peas carry that seasonal character. Roman cooking may suggest hearty meat dishes, but in spring vegetables such as peas and artichokes come close to leading the table.
Frozen peas are used today too, but the name recalls spring kitchens and the work of shelling. Time spent shelling peas as a family and turning them into a dinner side dish forms the background to this food.
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