| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 2 | Cloves garlic, peeled | |
| 3 | T | Olive oil |
| 2 | T | Prosciutto, diced into |
| 1/4-inch cubes | ||
| 2 | lb | Fresh, early peas or 10oz. |
| pkg frozen tiny peas | ||
| 2 | T | Finely chopped parsley |
| Salt | ||
| 1/4 | t | 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. Over medium-high heat, saute the garlic cloves in the olive oil until they have colored well. Remove the garlic, add the diced prosciutto, and saute for about a minute. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 5mg
Sodium: 265.2mg
Potassium: 54.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 2.1g