📝 About This Recipe
A quintessential Roman classic, Piselli al Prosciutto celebrates the arrival of spring with tender, sweet peas braised in a flavorful base of aromatic soffritto and rich prosciutto crudo. The magic of this dish lies in the slow-simmering process, which allows the salty, umami-rich fat of the ham to emulsify with a touch of broth, coating each pea in a luscious glaze. It is a humble yet sophisticated side dish that captures the heart of Italian 'cucina casalinga'—simple ingredients treated with time and respect.
🥗 Ingredients
The Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Unsalted Butter (adds a silky finish to the sauce)
- 2 pieces Spring Onions or Shallots (finely minced)
- 1 clove Garlic (smashed and left whole to infuse, then removed)
The Stars
- 4 ounces Prosciutto Crudo (thickly sliced and cut into 1/4-inch ribbons or cubes)
- 2 pounds Fresh Sweet Peas (weighed in the pod, then shelled (yields about 3-4 cups))
- 1/2 cup Vegetable or Chicken Broth (low-sodium, kept warm)
Seasoning & Finish
- 1/2 teaspoon Granulated Sugar (optional, to enhance the peas' natural sweetness)
- to taste Sea Salt (be cautious as the prosciutto is already salty)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Mint or Flat-Leaf Parsley (finely chopped for a bright finish)
👨🍳 Instructions
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1
Begin by shelling the fresh peas if using fresh pods. Discard the pods and set the peas aside in a bowl.
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2
Slice your prosciutto crudo into strips or small dice. If you can get a single thick slice from the deli counter, it provides a wonderful texture compared to paper-thin slices.
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3
In a wide, heavy-bottomed skillet or sauté pan, combine the extra virgin olive oil and the butter over medium-low heat.
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4
Once the butter has melted and is foaming slightly, add the minced spring onions (or shallots) and the smashed garlic clove.
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5
Sauté the aromatics gently for 4-5 minutes until the onions are translucent and soft. Do not let them brown, as this will make the dish bitter.
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6
Add the prosciutto to the pan. Increase the heat to medium and cook for 2-3 minutes until the fat on the ham begins to render and turn translucent.
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7
Remove and discard the whole garlic clove once it has released its aroma into the oil.
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8
Add the peas to the skillet. Stir well to ensure every pea is coated in the flavorful fat and oil mixture.
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9
Sprinkle in the sugar (if using) and a pinch of black pepper. Stir again to combine.
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10
Pour in the warm broth. The liquid should come about halfway up the peas, not submerge them completely.
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11
Reduce the heat to low, cover the skillet with a tight-fitting lid, and let the peas simmer gently. For fresh peas, this takes about 10-15 minutes; for frozen, about 5-8 minutes.
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12
Check the peas occasionally. If the liquid evaporates too quickly before the peas are tender, add another splash of broth or water.
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13
Once the peas are tender and the liquid has reduced to a light, silky glaze, remove the lid. Taste for seasoning and add salt only if necessary.
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14
Turn off the heat and stir in the freshly chopped mint or parsley. The residual heat will release the herbs' oils without dulling their color.
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15
Transfer to a warm serving bowl and drizzle with a tiny bit more olive oil before serving immediately.
💡 Chef's Tips
If fresh peas are out of season, high-quality frozen 'Petite Peas' work beautifully; do not thaw them before adding to the pan. Ask your butcher for the 'end' of a prosciutto leg—it’s often cheaper and the saltier, firmer texture is perfect for dicing into this dish. Avoid overcooking the peas until they turn olive-drab; you want them to remain a vibrant, bright green. For a vegetarian version, omit the prosciutto and add a teaspoon of white miso or a splash of soy sauce to the broth for that missing umami depth.
🍽️ Serving Suggestions
Serve alongside a roasted leg of lamb or grilled lamb chops for a classic Roman Easter pairing. Pairs wonderfully with a crisp Italian white wine like Frascati Superiore or a Vermentino. Use leftovers as a pasta sauce by tossing with fettuccine, a splash of heavy cream, and plenty of grated Parmigiano-Reggiano. Serve as a light lunch with a thick slice of toasted sourdough rubbed with garlic and topped with a poached egg.