Piselli alla Romana -- Peas Roman Style




1/2 cup butter
1 md. onion, chopped fine
4 cups peas, fresh and shelled *
1-1/2 tsp. salt
1 tsp. pepper
4 tbsp. stock or
6 slices prosciutto, chopped fine
1/4 tsp. sugar


Place butter and onion is a saucepan and saute over low to medium heat until the onion is translucent, but not browned. Add peas, salt, pepper, stock and prosciutto and cook until peas are tender. Add sugar, mix well and serve.

If frozen peas are used, follow cooking directions on the package after cooking the onion.

Author's Comments

The prosciutto and onion add a flavor to the peas that is unmistakenly Italian. Quick and easy to prepare, it remains an elegant dish to serve to company. The bits of prosciutto and onion intermixed with the peas, make the dish equally appealing. Although simple, the dish was served mostly for company . . . Not the every day menu.

* one package of frozen peas can substitute for 2 cups of fresh peas.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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