This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 1/2 pound prosciutto (ask for the “ends”), finely chopped or pulse-ground in a food processor
  • 1 large fresh bay leaf
  • 1 onion, finely chopped
  • 2 cups chicken stock
  • 4 to 5 cups shelled fresh peas
  • Salt and pepper
  • 1/2 cup chopped fresh flat-leaf parsley


Serves: 6


In a large skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the prosciutto and cook until lightly browned, 3-4 minutes. Add the bay leaf and onion, cover and cook, stirring occasionally, to soften the onion, about 5 minutes. Add the stock and bring to a boil. Reduce to a simmer, add the peas and simmer for 5 minutes. Season with salt and pepper. Fish out and discard the bay leaf. Just before serving, toss in the parsley.