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Piselli sgranati – Peas with prosciutto


This is not a difficult dish to make: stand next to a field of fresh peas with a frying pan in your hand in which is simmering gently a generous handful of pale pink prosciutto and perhaps a few finely chopped green spring onions. Wait until the peas are barely ripe – still tiny and bright green in their pods. At that precise moment start shelling them straight into the pan, toss them quickly in the sauce and run with them to the nearest table.

Excerpt from the wonderful book:
A Table in Tuscany, by Leslie Forbes.


  • 2 kg young, fresh peas in their pod
  • 1 yellow onion, chopped
  • 100 ml extra virgin olive oil
  • 100 g Italian prosciutto, diced

Pod the peas and set them aside. Put the onion and olive oil in a medium saucepan over a low heat and sweat the onion, stirring frequently, until it is soft and translucent, but not browned, about 10 minutes.

Add the peas and the prosciutto, stir well and pour in a glass of water. Cook, covered, for 10 minutes, until the peas are soft but not mushy. Season with salt and pepper halfway through the cooking time.

You can serve this as a side dish, or perhaps with some cooked pasta, e.g. farfalle.

Posted in vegetables.

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