Name: Sauteed Peas with Prosciutto, Florentine Style
Ingredients: 2 Cloves garlic; peeled; 3 tb Olive oil; 2 tb Prosciutto; diced into 1/4-inch cubes; 2 lb Fresh; early peas or 10oz. pkg frozen tiny peas; 2 tb Finely chopped parsley; Salt; 1/4 ts Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

2		Cloves garlic; peeled
3	tb	Olive oil
2	tb	Prosciutto; diced into 1/4-inch cubes
2	lb	Fresh; early peas or 10oz. pkg frozen tiny peas
2	tb	Finely chopped parsley
		Salt
1/4	ts	Freshly ground black pepper

INSTRUCTIONS

Cost: $ - Preparation Time: 10 minutes Difficulty Level: 3 - Servings: 4
Notes: Pisellini alla Fiorentina is to be served along with the Pollo
arrosto in tegame above.
1. Over medium-high heat, saute the garlic cloves in the olive oil until
they have colored well.
2. Remove the garlic, add the diced prosciutto, and saute for about a
minute.
3. Add the peas, parsley, salt, and pepper. Turn the heat down to medium,
and cover the pan. Add 2 tbsp of water ONLY if you are using fresh peas.
Cook until done, 5 minutes or less for frozen peas, 15-30 minutes for fresh
peas. Serve at once.
Posted to The Gourmet Connection Recipe Page Newsletter  by Recipe Page
Newsletter <newsletter@gourmetconnection.com> on Sep 07, 1997

A Message from our Provider:

“Actions DO speak louder than words. Do Jesus’?”