Piselli al Prosciutto

A dish from the Roman area of Italy. Fresh peas will taste superb in this dish but for the rest of the year when they are unavailable frozen will taste good.

Serves: 4


  • 50g British Butter
  • 1 Onion, small, finely chopped
  • 500g Peas, fresh if possible
  • Seasoning if desired
  • 50ml Chicken Stock
  • 175g Prosciutto, cut into strips


  1. Melt the butter in a saucepan.
  2. Add the onion and fry until it is soft.
  3. Stir in the peas, seasoning and stock and bring to the boil.
  4. Reduce the heat to low and simmer until tender about 10 mins.
  5. Add the strips of prosciutto and simmer for a few minutes longer, stirring from time to time. Serve as a vegetable accompaniment or as a starter with crusty bread.

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