Piselli al Prosciutto – BRAISED PEAS WITH PROSCIUTTO

To serve 4

2 tablespoon butter

¼ cup finely chopped onions

2 cups fresh green peas (about 2 pounds unshelled)

¼ cup chicken stock, fresh or canned

2 ounces prosciutto, cut in 1 by ¼ inch julienne strips (about ¼ cup)

Salt

Freshly ground black pepper

            TO PREPARE

In a heavy 1 to 2 quart saucepan, melt the 2 tablespoons of butter over moderate heat and cook the finely chopped onions for 7 or 8 minutes, stirring frequently until they are soft but not brown. Stir in the green peas and chicken stock, cover, and cook for 15 to 20 minutes.  When the peas are tender, add the strips of prosciutto and cook, uncovered, stirring frequently, for 2 minutes more, or until all the liquid is absorbed. Taste for seasoning, Serve the peas in a heated bowl.

            NOTE: One 10 ounce package of fr0zen peas may be substituted for the fresh peas. Defrost the peas thoroughly before using them, and add them to the onions without any stock.  Cook the peas uncovered, stirring frequently, for about 5 minutes, then add the prosciutto, heat through and serve.