Peas with Prosciutto

by Rachael Ray Show Staff 9:00 AM, November 24, 2016

Aired November 24, 2016

Serves 6

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


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.