Sarasota's Peas, Potatoes, Proscuitto, and Parmesan

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“This is nice twist on the common creamed peas and potatoes. It is lighter and fresher, but there are a few key ingredients. To me using these ingredients really makes this dish. First, I like to use red potatoes, they hold together better than russet or yukon gold; frozen baby peas (nothing canned); proscuitto right from your grocers deli (boiled or baked ham just doesn't the same taste); fresh parsley to give it that fresh taste; olive oil (not butter); and good parm (no green can). And by buying the proscuitto right from your grocers deli vs pre-packaged you are buying only what you need which saves money. Garnish with good olive oil, parmesan, and fresh ground black pepper makes this a great side dish. My favorite is to serve this with grilled steak, but it is a nice compliment to any recipe.”
6-8 1/2 cup servings

Ingredients Nutrition


  1. Potatoes -- I like to cook the potatoes in a medium sauce pan vs a pot. I think that cook quicker and more evenly. Heat up the broth and potatoes on medium heat and cook the potatoes until almost tender. I can't give you an exact time as it will depend on the size of your diced potatoes and also the size of your pan. They should take around 10 minutes.You don't want them to fall apart - almost tender.
  2. Peas -- Add the peas to the potatoes, right at the end of cooking before you drain them; they take just a few seconds to warm up.
  3. Finish -- Drain the potatoes and peas well and return to the pan, but make sure the heat is turned off. Add the scallions, proscuitto, parsley, salt (go easy - the proscuitto and parmesan are both salty), plenty of ground black pepper, and the olive oil and lightly toss. The heat of the pan and the potatoes is enough to warm up the scallions and proscuitto.
  4. Serve -- Transfer to a serving bowl and garnish with grated parmesan cheese and a drizzle of olive oil. ENJOY!

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