Sauté the peas onions and ham in the butter and olive oil in a large saucepan over medium heat, stirring, until the onions begin to soften, about 5 minutes. Add the sugar. Pour in the chicken broth and white wine, season with salt and pepper, and simmer until the peas are tender and most of the liquid had evaporated, about 10 minutes.
|... an excerpt of:
"Rosemary and Bitter Oranges" (Scribner)
click on the cover to see it at Amazon.com
This recipe is provided courtesy of:
Your radio home for food, fun and friends.
Reprinted with permission.