Peas with ham

Separates the fat from the ham slices and grind it finely (to do better so I advise you to warm up on the fire, repeatedly, the Crescent blade); aside from the chop onion.

Put these two ingredients in a large pan with 30 g of butter and let Cook on a gentle flame, so that the onions wilt without frying.

Meanwhile he shells peas (or do it first if you want).

When the sauce is well wilted, add the peas, mixing bowl repeatedly so that you insaporiscano well.

Bagnali then with boiling stock, cover them and cook them for about 10 minutes, by salting shortly (because the stock is already salty) and peppering.

Meanwhile, for dicing the prosciutto and, when it expired the cooking time indicated, combine peas with the remaining butter.

Let Cook for another 5 minutes in the Pan and focus a bit higher so that the cooking largely dry.

When cooked salt if necessary rule and pepa anymore.

Servants all piping hot.