Piselli alla Romana (Green Peas Roman Style)

I can’t remember how many times I’ve cooked these peas!  I have even reheated the leftovers for lunch and eaten them with a piece of crusty bread!  The peas are a delicious accompaniment to Veal or Roast Chicken.

Makes 6 Servings

3 lbs fresh green peas (about 3 cups), don’t use large peas as they will be tough & not sweet
When fresh peas are not in season you can use 3 cups of frozen peas
2 Tbsp. butter
1 ½ Tbsp. EVO
½ cup finely chopped onion
2 oz. proscuitto, julienned
1 Tbsp. fresh sage, finely cut, or 1 tsp. dried, rubbed together in the palm of your hands until powdery
2 cup low salt/no-salt chicken broth or homemade chicken stock
2 large romaine lettuce leaves, julienned
Salt & freshly ground pepper to taste

Blanch the fresh peas for a minute in boiling, salted water if using fresh. Drain the peas.

Heat butter & oil in a sauté pan; add onions proscuitto & sage. Sauté, stirring occasionally until onions are translucent. Add the peas, sauté 2 minutes. Add the chicken stock, lettuce and salt & pepper to taste. Simmer over low heat for 4-5 minutes, until peas are cooked to your liking.

To use frozen peas, simply thaw the peas and cook a bit less that the fresh ones.

To make your own stock, click Making Stock.




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