SUGAR SNAP PEA SALAD WITH PROSCIUTTO
Provided by Anne Burrell
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil and cook for 2 more minutes. Drain the peas and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry. Cut in half lengthwise and reserve.
- Coat a medium saute pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny! Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
- In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan; toss well. Add the pecorino and mint and taste it. Season with salt if needed and serve.
PEA AND PROSCIUTTO SALAD
Add zing to an elegant salad of snap peas, sweet peas, and prosciutto with a touch of fresh horseradish.
Categories Bon Appétit Salad Spring Pea Prosciutto Ham Arugula Horseradish Dinner Side Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
- Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
- Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
- Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.
SPAGHETTI WITH SNAP PEAS AND PROSCIUTTO
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.
- Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat. Gradually whisk in the butter, then the olive oil, until thickened; add 1 teaspoon salt, and pepper to taste. Add the escarole and cook until wilted, about 3 minutes. Add the snap peas and cook until tender, 2 to 3 minutes. Discard the garlic and lemon zest.
- Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet. Add 1 to 2 tablespoons cooking water and 1 teaspoon salt; toss, adding more cooking water as needed to loosen. Divide among plates and top with the prosciutto, parsley and pecorino.
Nutrition Facts : Calories 715, Fat 34 grams, SaturatedFat 15 grams, Cholesterol 74 milligrams, Sodium 1,992 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 28 grams
SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT
Via The Associated Press and Anne Burrell of Food Network. The pancetta is optional and the salad is quite delicious without it.
Provided by COOKGIRl
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
- Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
- Cut the peas in half lengthwise, then set aside.
- Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
- Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
- In a large bowl, combine the arugula, snap peas, onion and garlic.
- Scatter the crispy prosciutto on top and any juices from the pan.
- Add the pecorino and mint.
- Garnish with cracked black pepper.
Nutrition Facts : Calories 49.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 10.4, Fiber 4, Sugar 2.4, Protein 2.6
SUGAR SNAP PEAS AND PROSCIUTTO
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring water to boil for peas. Trim stem ends of peas (the strings will come off with them).
- Remove fat, and slice prosciutto into very thin strips.
- Cook peas in boiling water for 1 to 1 1/2 minutes, depending on their size. Drain, and set aside.
- Meanwhile, saute prosciutto in oil in nonstick pan, stirring to keep pieces separated. Cook about 1 minute, just until prosciutto begins to take on color.
- Stir peas into prosciutto, and season with pepper.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 5 grams
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