Peas, Prosciutto And Potatoes

Name: Peas, Prosciutto And Potatoes
Total time: 30 min
Yield: 2 servings
Ingredients: 1 pound thin-skinned potatoes; 16 ounces whole onion or 14 ounces chopped, ready-cut onion (3 1/3 cups); 2 teaspoons olive oil; Few sprigs fresh sage to yield 1 tablespoon chopped; 2 ounces thinly sliced prosciutto; 2 cups frozen peas; 1/2 cup no-salt-added beef stock; 1/4 teaspoon salt; Freshly ground black pepper

By Marian Burros

Total Time: 30 minutes
Rating: 4(11)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Fortifying an Italian Side Dish as Dinner

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Ingredients

Yield:2 servings

1pound thin-skinned potatoes
16ounces whole onion or 14 ounces chopped, ready-cut onion (3⅓ cups)
2teaspoons olive oil
Few sprigs fresh sage to yield 1 tablespoon chopped
2ounces thinly sliced prosciutto
2cups frozen peas
½cup no-salt-added beef stock
¼teaspoon salt
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Scrub potatoes; do not peel. Slice about ¼-inch thick, and cover with water. Cover pot, bring to a boil and cook about 10 minutes, until potatoes are tender.
Step 2
Chop whole onion.
Step 3
Heat a nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions, and sauté until they soften.
Step 4
Wash, dry and chop sage and add to onions when they begin to soften.
Step 5
Slice prosciutto into thin strips, and add to the onion with the peas and stock; cover, and cook over low heat for a couple of minutes, until peas are tender.
Step 6
Meanwhile, drain potatoes; cut into chunks, and stir into the pan as peas cook. Season with salt and pepper.