Snap Peas & Tendrils with Prosciutto, Soffrito & Mint

One of our favorite ways to prepare fresh snap peas.

One of our favorite ways to prepare fresh snap peas is to sear them in a hot pan and then add a bit of liquid to finish the cooking with a quick hit of steam. When you select the pea tendrils, make sure they are not too tough. Use only the most delicate leaves and stems. We like to slice an end piece of prosciutto to make smaller, irregularly shaped shavings of ham, but center-cut slices work fine.

Photo by Michael Graydon and Nikole Herriott

Snap Peas & Tendrils with Prosciutto, Soffrito & Mint

From Gjelina: Cooking From Venice, California (Chronicle Books)

Serves 4 to 6 as a side dish 

¼ cup [60ml] extra-virgin olive oil

1 Ib [455g] sugar snap peas, stemmed, tough strings removed, and halved on a sharp bias, plus 1 bunch pea tendrils

¼ cup [60g] soffrito 

Kosher salt

Freshly ground black pepper

½ cup [120ml] chicken stock 

1 tbsp chopped fresh mint

Pinch of crushed red pepper flakes

Juice of ½ lemon

4 thin slices prosciutto, torn into 3-inch long [7.5 cm] strips

1. In a medium sauté pan over high heat, warm the olive oil until hot but not smoking. Add the sugar snap peas to the pan and cook, without stirring, until they begin to brown, about 2 minutes. Stir in the soffrito and season with salt and pepper.

2. Add the stock and cook until it reduces slightly, about 1 minute. Add the pea tendrils, mint, red pepper flakes, and lemon juice and quickly toss in the pan. Season with more salt and pepper if necessary.

3. Transfer to a serving platter, garnish with the prosciutto, and serve warm. 

Gjelina: Cooking From Venice, California

Illustration by Meg Woodcheke