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Peas with Prosciutto

Source: The Italian Gourmet
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
This is another Roman dish that has entered the national Italian cuisine. In Rome, and especially in family homes and the more modest trattorie, it is considered a light and economical main course, but there is a tendency these days to serve it as an accompaniment to meat courses.
5 oz prosciutto (or pancetta)
3 tablespoons butter
1 onion, thinly sliced
2 lb small, tender green peas, shelled
1 cup beef stock
Peas with Prosciutto Recipe at
Chop the prosciutto finely, discarding the very fatty parts. (If a stronger flavor is desired, use pancetta.)

In a skillet, melt half the butter. Add the prosciutto and onion. Cook over low heat until the onion is translucent. Add the peas with 2 or 3 tablespoons of the stock. Season with salt. Cover and cook for 10 minutes. Add more stock if the mixture dries out too much. Stir in the remaining butter and cook for a few more minutes before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 476
Fat. Total: 27g
Fiber: 12g
Carbohydrates, Total: 36g
Sodium: 805mg
% Cal. from Fat: 51%
Cholesterol: 54mg
Protein: 24g
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