Prosciutto and English Peas, Leeks, & Fresh Parsley Vegetable Broth
Prosciutto and English Peas, Leeks, & Fresh Parsley Vegetable Broth
Ingredients
12 oz package of Valicenti Sweet Pea w/ Olive Oil Ravioli
1 leek, thinly sliced
2 tbsp extra virgin olive oil
1 c fresh English peas
3 c of vegetable stock
1/4 c Parmigiano Reggiano, additional to garnish
3 tbsp butter
4 - 6 slices prosciutto
2 tbsp fresh parsley, chopped
Salt & pepper to taste
Method
Crispy Prosciutto
Start by setting your oven to 350 degrees. Lay slices of Prosciutto flat on a foil or parchment lined baking sheet and place in the oven for 4 approx. minutes - until crispy and not over cooked! Remove from oven and place on a paper towel to cool. Once completely cooled, rough chop and set aside.
Leeks, English Peas, & Veggie Stock
In a heavy bottom sauce pan, gently sauté chopped leeks in fruity olive oil until translucent - do not brown!
Add peas and continue to sauté gently for 5 - 6 min.
Add vegetable stock, bring to summer 3 - 5 min over medium heat - be careful not to reduce liquid or over cook peas.
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Butter & Parmigiano Reggiano
Once peas are properly cooked, remove from heat, whisk in butter first then grated Parmigiano Reggiano.
Parsley, Salt, & Pepper
Spoon the broth evenly over our Sweet Pea w/ Olive Oil ravioli, add fresh parsley and season to taste with salt & pepper. Top with chopped Prosciutto and some fresh grated Parmigiano Reggiano.
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Serves 2.
