Recipe for Sauteed Peas with Prosciutto, Florentine Style 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 x Cloves garlic, peeled
3 tbl Olive oil
2 tbl Prosciutto, diced into 1/4-inch cubes
2 lb Fresh, early peas or 10z. pkg frozen tiny peas
2 tbl Finely chopped parsley
Salt
Instructions:
Instructions: Cost: $ -

Preparation Time: 10 minutes

Difficulty Level: 3 -

Servings: 4

Notes: Pisellini alla Fiorentina is to be served along with the Pollo arrosto in tegame above.

1. Over medium-high heat, saute the garlic cloves in the olive oil until they have colored well.

2. Remove the garlic, add the diced prosciutto, and saute for about a minute.

3. Add the peas, parsley, salt, and pepper. Turn the heat down to medium, and cover the pan. Add 2 tbsp of water ONLY if you are using fresh peas.

Cook until done, 5 minutes or less for frozen peas, 15-30 minutes for fresh peas. Serve at once.

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