Classic Piselli

Peas with Onion & Pancetta

INGREDIENTS

2 1/4 Pounds of freshly shelled peas (frozen if you have to)
1 Small white onion - sliced
2 Fairly thick slices of prosciutto or pancetta - minced
Pepper to taste
2 Tbs. Extra Virgin Olive Oil
2 Tbs. Minced Italian Parsley
Large Pot of boiling salted water

Shell your peas.  This can be done a day ahead of time, as the peas will stay fresh in the crisper for 24 hours.

Using a large pot, saute the onion in the olive oil.  Do not heat the oil first. Saute until golden.  If you are using pancetta, saute it with the onions.

Add the peas and enough boiling salted water to keep them from sticking and burning, adding more water a little at a time as you go.

If you are using prosciutto instead of pancetta, add at this point.

Simmer the peas until they’ve reached the texture you prefer. If you are using prosciutto, instead of pancetta, add at this point, along with the parsley.  Simmer for 2 minutes, drain, and serve in a warmed dish.

Drizzle with olive oil before serving.