Authentic Italian Onions, Peas and Prosciutto with Chef G.S. Argenti

Put a pot of water on to boil without salt.

Cut off the root end of the pearl onions.

Blanch the onions in boiling water for about 2 minutes until softened slightly.

Remove the onions from the water and let them cool for 2-3 minutes.

Peel the blanched onions by squeezing them or peeling away a couple of layers.

Chop the prosciutto and slice the onion.

Chop the parsley.

Heat a pan over medium heat and add a generous amount of olive oil.

Add the browned onions to the pan and increase the heat slightly to brown them.

Once the onions are browned, add the garlic and sauté for a few seconds without burning it.

Add the chopped prosciutto to the pan and cook for a few seconds until it reduces the heat in the pan.

Add the frozen peas to the pan and stir.

Add a couple of tablespoons of water to the pan and allow it to come to a simmer.

Turn the heat down and let it simmer gently for about 15 minutes until the peas are cooked through.

Taste the dish and add a generous amount of pepper, then add all of the chopped parsley and mix well.

Turn off the heat and dish up the side dish.

Equipment Needed

Spice Level:

Dietary

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