Tiny New York Kitchen: Peas With Prosciutto

Screen Shot 2014-04-23 at 9.19.11 AMBy Victoria Hart Glavin of Tiny New York Kitchen 
Spring is about bright and vibrant colors and flavors. This dish is as pretty as it is tasty. Peas are considered by most people to be a vegetable, but because they grow in a pod, botanically they are a fruit.

Ingredients

  • 1/4 Cup Olive Oil
  • 2 Minced Garlic Cloves
  • 3 Minced Shallots
  • 4 Ounces Chopped Prosciutto
  • 1 Pound Fresh or Frozen Peas
  • 1/4 Cup Diced Red Bell Pepper
  • 1/4 Cup Low-Sodium Chicken Broth
  • Kosher Salt & Freshly Ground Pepper To Taste

In a large-size skillet, combine olive oil, garlic and shallots. Cook on a medium heat for 4 minutes. Add prosciutto and cook for another 4 minutes.  Add peas, bell pepper and chicken broth. Cook for 10 minutes. Season with kosher salt and freshly ground pepper to taste. Remove from heat and transfer to serving bowl. Serve hot or set aside to serve later at room temperature. Serve 4 to 6 as a side dish.

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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