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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 ounces prosciutto (or pancetta)
- 3 tablespoons butter
- 1 onion, thinly sliced
- 2 pounds small, tender green peas, shelled
- 1 cup beef stock
Chop the prosciutto finely, discarding the very fatty parts. (If a stronger flavor is desired, use the 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.
nutrition information per serving
476 calories; 27g total fat; 54mg cholesterol; 805mg sodium; 36g carbohydrates; 12g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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