| 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
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