Ingredients
2 cup fresh peas
1 tbsp olive oil
1 tbsp butter or margarine
2 tbsp pine nuts
2 finely chopped shallots or
1 small onion, finely chopped
4 scallions, thinly sliced - including
1/3 cup prosciutto, chopped
1 tbsp fresh basil, chopped
1 tsp fresh oregano, chopped
1 tsp fresh lemon juice
1 freshly ground pepper
3 tbsp grated parmesan cheese
Directions
Steam or cook peas in a small amount of boiling water until just
tender. Drain.
In medium saucepan, heat oil and butter, add pine nuts, shallots (or
onions) and scallions; saute until scallions are softened. Add peas,
prosciutto, basil, oregano and lemon juice, stirring for 2 minutes
until heated through. Add fresh ground pepper to taste. Garnish with
Parmesan cheese.
From 1993 "Shepherd's Garden Seeds Catalog," pg. 33.
Servings: 4 servings
Peas With Pine Nuts & Prosciutto Recipe brought to you by Recipe Ideas
Categories: Italian; Nut; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into the distant past, at least as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Later on, in Roman times around 25BC a man called Apicius assembled a few documents which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the early Romans were skilled in the use of many different herbs, including some that we all recognise such as bay, fennel and asafoetida. For the next few years, the powerful families of the West tried to serve the most exotic meals, and as a result the best cooks and their recipes were highly sought after. However, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe books are increasing in popularity mostly as a result of increased literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Peas With Pine Nuts & Prosciutto recipe.
