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Piselli Alla Romana (peas, Roman style)




Source of Recipe


Italy


List of Ingredients




20 oz tiny peas
4 T butter
1 small onion
4 slices lean salt pork, or 6 med-thick slices prosciutto
1/2 C dry white wine
1 T sugar

Recipe



Melt the butter in a large fry pan, mince the onion. Cut the salt pork into half inch strips and saute both, slowly in the butter until translucent.
Add the peas, wine and sugar. Cook over medium heat 5 minutes, until tender. Add water to almost cover the peas, as necessary. When peas are tender firm and some of the water has evaporated, and the sauce thickened slightly.
Serve with the sauce.