Wednesday, January 02, 2008

Peas with Prosciutto

This is the simplest of side dishes but with amazing flavor! I've served this several times when we've had company for dinner and they've raved about it, even those who normally aren't wild about peas. It's amazing what a little cured meat can do for the taste of the humble pea.

1 shallot
extra virgin olive oil
2 slices of prosciutto, cut into little pieces
Fresh or frozen peas

In a skillet, saute the shallot and prosciutto in the olive oil, until the shallot is tender. Toss in the peas and just a little bit of water, stir, cover and cook about 5 minutes, adding more water if needed to keep it from drying out.

I sometimes fry slices of prosciutto in olive oil first, then put them on paper towels to drain and cool. Then I crumble them on top for a little more pizzaz.