This is really an antipasto, at least that is how they serve it, "when in Rome". To me, it's a delightful side dish which can be served with anything, particularly lamb. I have added some mint now that it's plentiful.
1⁄4 cup extra-virgin olive oil
2 oz. prosciutto, roughly chopped
1 small white onion, minced
1 lb. fresh or frozen green peas
Kosher salt and freshly ground black pepper,
Mint for garnish (my idea)
Directions1. Heat oil in a 12" skillet over medium heat. Add prosciutto and onions; cook until onions are soft and prosciutto begins to crisp, 6–8 minutes.
2. Add peas and 1 tbsp. water; cook, tossing, until hot, about 3 minutes. Season with salt and pepper.
This recipe was first published in Saveur issue #128
Photo: Todd Coleman