Sweet Peas with Ham (Pisellini di Vada) Recipe


This recipe, from "Rosemary and Bitter Oranges" (Scribner) by Patrizia Chen is a feature of The Radio Kitchen. Your radio home for food, fun and friends.

Step 1

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)

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Reprinted with permission.

Things You'll Need

  • 2pounds peas in the pod, shelled, or one 10-ounce package frozen fancy petite peas, thawed
  • 1medium onion, peeled and finely chopped
  • 1/2cup finely chopped ham, prosciutto, or bacon
  • 4tablespoons unsalted butter
  • 1tablespoon extra-virgin olive oil
  • 1teaspoon sugar
  • 1/3cup chicken broth
  • 1/3cup dry white wine
  • salt and freshy ground black pepper, to taste

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