1 pound peas
1 tablespoons olive oil
a few strips (to taste) of Italian ham (prosciutto)
2 or 3 tablespoons stock
salt and pepper

Cook peas in a covered saucepan or casserole with olive oil, stock, seasoning and a few, thin strips of ham; simmer until very tender.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Gerard ter Borch, around 1652

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