Monday, September 13, 2010


This blog is dedicated to my dish de la semaine. I've cooked it three times this week and it continues to excite me...who knew that wee green petit peas could be so wonderfully versatile?




large knob of salted butter
6 sleeves of prosciutto
1 white onion, finely chopped
1 clove garlic, finely chopped and pasted
200g petit pois
40ml chicken stock
2 tbsp double cream (optional)

Fry the proscuitto in the butter until almost crispy. Remove the pork form the pan, saving the fat. Saute the onions in the fat until soft and salty. Add the garlic with the peas into the onions. Do not burnt the garlic. Add the stock and simmer until the liquid is all absorbed. Stir in the pork and add the cream. Pour hot from the pan into a warm bowl.

I had mine with a poached egg, and I recall groaning a little once the last mouthful went in. If cooked well, you will taste every ingredient that has gone in with the peas. Sweet, salty, crunchy, creamy...The fresh, sweet little garden pea is given a wild and creamy varooom, and you just can't get enough. Think hoppy grasshopper meets roaring hippo.

Try with sweet cure bacon, broad beans and mint for extra bite.

1 comment:

  1. We also had a pea for supper. As in the Sept 2010 Waitrose magazine: frozen petits pois, fresh basil, garlic, hot veg stock, simmered for 5 mins then whizzed. A bit sloppy but delicious with roasted salmon fillets and new potatoes. Yours sounds more sumptuous, please try it on us when next home. xx