May 24, 2012

Peas, Prosciutto and Mint

After discovering this interesting combination of flavors at Mario Batali’s Otto Restaurant in Manhattan, I promptly tried to recreate it at home.  This cooled pea salad is a perfect side dish for a summer meal.  Fresh peas are highly recommended but frozen will do the trick too.

Makes 1 cup

1 heaping cup fresh or defrosted frozen shelled peas
2 thin slices prosciutto, cut into tiny squares
3 large mint leaves, sliced very thinly
1 heaping teaspoon minced shallot
2 teaspoons olive oil
1/8 teaspoon coarse sea salt, or a bit more to taste
4 turns fresh cracked black pepper

Prepare a bowl of ice water and set aside.  Cook the peas in boiling, salted water for a few seconds.  Drain the peas, plunge them into the ice bath and drain them again.

In a mixing bowl, mix together the cooled peas, shallots, prosciutto, mint, olive oil, salt and pepper.  Let sit in the refrigerator for 10-20 minutes to chill and allow the flavors to mingle, then serve.

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