Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Peas are one of the first delights in my garden and I like them small and almost raw in cooking. In Tuscany they are prepared with a finely diced prosciutto.
4 cups shelled fresh peas (about 2 1/2 pounds)
1 teaspoon minced garlic
1/4 cup diced parsley
1/4 teaspoon fine sea salt
4 ounces diced prosciutto
1 teaspoon sugar
Put the peas in a pot with the olive oil, garlic, parsley, and salt. Add just enough water to barely cover the peas and cook over medium-low heat uncovered for no longer than 2 minutes.
Gently stir in the prosciutto and sugar and cook 1 minute longer.
Serve the peas with some of the cooking liquid.