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Braised Peas with Prosciutto, Pepper and Pecorino

Chef Ryan Hardy makes these simple but delicious green peas with sautéed prosciutto and onion, black pepper and grated cheese.

  • Total Time:
  • Servings: 10 to 12

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  • 1/3 cup extra-virgin olive oil

  • 1 red onion, finely chopped

  • 1/2 cup finely chopped prosciutto (2 ounces)

  • Kosher salt

  • 6 cups fresh peas (1 pound)

  • 3 cups water

  • 2 teaspoons freshly ground black pepper

  • 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving


  1. In a large, deep skillet, heat the olive oil until shimmering. Add the red onion, prosciutto and a pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened, 5 to 7 minutes.
  2. Stir in the peas and water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peas are tender and almost all of the water has evaporated, 15 to 20 minutes. Stir in the pepper and 1/4 cup of cheese and season with salt. Transfer the peas to a large bowl and serve, passing more cheese at the table.
Contributed By Photo © Michael Turek Published April 2013

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