This is an old and much loved springtime dish from Parma. Freshly picked peas are best but frozen tiny peas substitute successfully when fresh ones are unavailable. Serve the peas as a side dish with roasted or grilled main dishes.

Recipe for 6 to 8 as a side dish.

Ingredients and equipment:

• 1 pound shelled sweet peas or 1 pound frozen tiny peas, defrosted by rinsing in a colander
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 glove of garlic
• 2 ounces Prosciutto di Parma
• 3 tablespoons crushed canned tomatoes
• Salt and pepper to taste

Directions:

If using fresh peas, steam 4 to 8 minutes or until lightly cooked.

Continue reading Pisella con Prosciutto di Parma: Sweet Peas Parma at Our Italian Table.