Braised Peas with Prosciutto

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Thanks to Karen Payne of Lily Dale, NY for this true food funny:

Back in June of 1992 when I was matron of the Eastern Star chapter that
my husband and I belonged to, I was making the announcements for this
last meeting before summer break. I was supposed to announce that when
we reconvened in September, that we were going to have a tureen dinner
preceding the meeting. I could not think of the word "tureen" at the
moment, so I ended up saying that we were going to have a "latrine"
dinner. I knew it wasn't correct, but it wasn't until after I sat down
after the announcements that I realized the correct word.
(Does that mean it would have been a crappy meal?)

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

These peas go well with any meat or chicken dish, and could even be served on their own as an appetizer.

Braised Peas with Prosciutto

4 Tbs butter
1/4 cup finely chopped onion
2 cups fresh peas, or frozen peas, thawed.
1/4 cup chicken broth
2 oz. (50 g) prosciutto, cut into 1x1/4 in. (2.5x.5 cm) strips (about 1/4 cup)
Salt
Freshly ground black pepper

Melt 2 Tbs of the butter in a heavy saucepan over moderate heat and cook
the chopped onions for 7 or 8 minutes, stirring frequently, until soft
but not brown. Add the peas and chicken stock and cook 15 to 20 minutes,
covered.* When the peas are tender, add the prosciutto and cook
uncovered for 2 minutes, stirring, until the liquid is absorbed. Season to taste with salt and pepper.
Serves 4.

* If using thawed frozen peas, cook uncovered over high heat for 5 minutes.
Received on Tue Sep 29 20:37:08 2009