Monday, February 18, 2008

Peas and Prosciutto

On Sundays, John and I go grocery shopping for a few hours, trekking from the wine store to Trader Joes to our local international food store, all to get just the right ingredients (at the right price!) for the week. Then, we come home, turn on food network, and cook and relax for the evening with some tasty dish being on the stove for several hours.

Something that doesn't take long at all, however, is this neat recipe Peas and Proscuitto
It was really simple, really FAST and the only special thing you need to watch out for is to ask your local deli to slice the prosciutto thicker than normal, about 1/8 inch thick. You could also sub onions for shallots, but I do have to say shallots are tasty!

I didn't know that the difference between proscuitto and bacon is that while both are cured, bacon is smoked and prosuitto isn't. Learn something new everyday

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