Peas, Sicilian style
In Italy, from the rows of street stalls groaning under the weight of fresh vegetables, I learnt the secret of success. The Italians choose only the freshest, crispiest items to flavour the simplest dish. A good example is this lunch.

We're just coming into the season when you'll find all manner of delicious fruit and veg - not least, fresh peas. Always select the best-looking pods - bright green and firm. Shell them by hand and the flavour-packed finished dish will be all the proof you need that some old-fashioned methods are worth the effort. You can use the frozen variety if brought to room temperature and drained.

In Italy, I used prosciutto ham which can be pricey in British supermarkets and delis. But you can replace it with a wedge of good old British ham.

Serve the peas with ciabatta, an Italian bread. Buy it plain or containing olives or sun-dried tomatoes. A perfect way to end this meal is with a meringue cake. Meringue is indescribably popular in Italy and is used as the base for many baked dishes. Nuts, too, often find their way into many recipes. In today's pudding, I've used hazelnuts and chestnut purè so if you're a nut lover, then you'll revel in the flavour of today's delicious dessert.

INGREDIENTS
  • 2oz (50g) butter
  • 2tblsp(30ml) olive oil
  • 4oz(100g) spring onions, chopped
  • 2 carrots, diced
  • 8oz(225g) thick prosciutto ham, cut into small cubes
  • 8oz(225g) chicken breast, cut into strips
  • 1 glass dry white wine
  • 2lb(1kg) fresh shelled peas, or frozen variety
  • 5fl oz(150ml) milk
  • 1tblsp finely chopped rosemary
Heat the olive oil and the butter together in a large frying pan. Add the chopped spring onions, diced carrots and prosciutto ham. Saute&grav for 5 minutes until the onions have softened and begin to look transparent.

Add the strips of chicken to the frying pan and season with a pinch of salt. Fry until golden brown.

Pour in the wine and let the mixture bubble gently until the wine has evaporated. Remove the chicken from the pan using a slotted spoon and keep in a warm place.

Next, add the shelled peas (or thawed frozen) peas to the pan and cook over a gentle heat for 5 minutes.

Return the strips of fried chicken to the frying pan, stir in the milk and rosemary and cook for a further 10 minutes. Season to taste with salt and freshly ground black pepper then serve immediately, accompanied by slices of fresh ciabatta bread.

Please send any comments on this page to:
G.Mills@compserv.gla.ac.uk
(George W. Mills, Computing Service, University of Glasgow)