Recipes Peas and broad beans with prosciutto

Recipes Peas and broad beans with prosciutto

Recipes Peas and broad beans with prosciutto

Recipes Peas and broad beans with prosciutto Peas and broad beans draped with pieces of prosciutto make a visually impressive and delicious Christmas side. Peas and broad beans with prosciutto

Ingredients

  • 1kg fresh broad beans (podded) or icy broad beans
  • 2 tablespoons olive oil
  • 1 onion, thinly chopped up
  • 1 garlic herb clove, carefully chopped
  • 350g fresh peas or icy peas
  • 100ml dry whitened wine
  • 150ml Massel chicken style water share
  • four bay results in
  • 2 tablespoons chopped flat-leaf parsley results in
  • 8 slim slices prosciutto

Method

  • Step one Pan broad beans in cooking food, salted drinking water for just two minutes or even until just sensitive. Drain and recharge.
  • Step two Place oil in the pan over medium-low heat. Cook red onion and garlic, mixing, for 2-3 a few minutes until just melted. Add peas, wines, stock and these types of leaves, then provide a simmer and cook for 5 mins or until many of the water has evaporated. Include the beans and warm through. Period well, then mix through parsley. Exchange to a plate and serve with prosciutto on best.