Pisellini alla Fiorentina (Peas with Prosciutto) Recipe

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Pisellini alla Fiorentina (Peas with Prosciutto)

From Dorothy McNett's recipes at www.dorothymcnett.com. I am using a package of frozen baby petite peas, but if it is Springtime and fresh wonderful fresh peas are available, buy about 2 pounds and shell them.

1 package (about 10 oz.) frozen baby peas
3 tablespoons extra virgin olive oil
2-4 cloves garlic, finely minced
2-3 thin slices prosciutto, diced
2-3 tablespoons Italian parsley, finely cut
pinches of semi-coarse sea salt
freshly ground pepper

Thaw the frozen peas, or shell the fresh ones. Set aside. In heavy bottomed saute pan, heat the olive oil about 30 seconds and then add the finely minced garlic. Cook and stir about 1 minute, and then add the diced prosciutto, peas, parsley, salt and pepper. Cook and stir about 2 minutes. Serve.

Recipe created 2012-09-30.

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