“Too much of a good thing can be wonderful.”
A Decadent Treat, Prosciutto & Peas with Pasta
I like cooking with prosciutto for a number of reasons, but mostly I like it for its powers of attraction. A few years ago when I was working as a personal chef, I was doing a cocktail party for a rather large crowd. I was working out of a beautifully equipped kitchen in the host’s gorgeously restored century home. It was one of those kitchens that is really set up for how we live… kitchen party at all times!
I had everything ready to go and as things usually go at house parties, the crowd from the living room, dining room and deck were beginning to congregate in the kitchen. While chatting and cooking and sipping a (small) glass of wine (I was hired to cook after all!) I noticed that the bulk of the guests in the kitchen were actually mostly the men. One of the wives arrived and being interested in what I was preparing asked what the prosciutto that I had sautéing was meant for… I replied
“Oh I don’t need it for anything. I just cook it so that all the men come into the kitchen.”
Thankfully it got the laugh I was going for, and I then admitted that I was using it as a garnish for the soup shooters. Honestly, try it sometime! I don’t know why women wear perfume, we should just smear a little prosciutto behind our ears… way more effective!
This dish is such a satisfying comfort food it is bound to become a regular on your menu rotation, that is if you don’t mind adding a little cream and butter into your diet from time to time! I do try to keep it under control however. For example, I don’t use 35%, instead opting for a lighter cream, perhaps a half and half or a nice little 10%. Further I do thin it as necessary with skim milk. The beauty of this recipe is that you can do it with whichever fat content suits your mood/waistline/guests preferences/guilt/blood pressure or occasion.
So if it’s a little indulgence you’re after this decadent yet amazingly simple dish of prosciutto and peas over pasta is definitely going to hit the spot… and bring all the males within smelling distance flocking to your kitchen!
If you’re feeling really chef-y why not try serving it with homemade pasta… mmmmmm homemade pasta!
Enjoy & Namaste!
- 200 grams prosciutto, cut into thin strips
- 3 TBSP butter
- 2 heaping TBSP flour
- 1 cup heavy cream (I've used everything from whipping to 10%)
- 1 cup milk
- chicken stock as necessary to thin sauce
- 1 cup green peas (I almost ALWAYS use frozen!)
- Pepper to taste
- Lemon juice to brighten
- Cooked pasta or Homemade Pasta
- In a shallow wide bottomed pan, sauté prosciutto, peeling pieces apart as it cooks until golden brown. Remove from pan
- Melt the butter.
- Add flour and whisk to create a roux.
- Slowly add cream, stirring all the while to create a smooth consistency.
- Add milk, stirring again until smooth.
- Simmer gently for several minutes to cook off floury taste
- Add frozen peas.
- Add chicken stock to thin as necessary.
- Season liberally with pepper and a splash of lemon juice to brighten all the flavours
- Add prosciutto back to the sauce and toss with cooked pasta