Piselli e Prosciutto
Piselli e prosciutto is a simple Italian side dish made with peas and ham. It’s really comforting, easy to make, and quick to cook with just a few basic ingredients.
As soon as spring rolls around and fresh peas hit the market, piselli e prosciutto is one of my favorite dishes to make. But let’s be honest, this recipe works just as well all year round with frozen peas (even Italians do it that way!).
This Italian peas and ham dish is what we call a contorno (or side dish in English). It goes great with all sorts of mains, like roasted chicken or steak, but we often enjoy it on its own as a quick lunch with some crusty bread.
I also love making a batch and keeping it in the fridge for a few days. It holds up really well, making it a great little meal prep recipe when you want something easy and tasty ready to go.
Ingredients You’ll Need
- Peas – You can use fresh or frozen peas, whichever you have on hand.
- Ham – Both prosciutto cotto and prosciutto crudo works fine on this recipe.
- Onion – A small one, chopped finely for a mild sweetness.
- Extra virgin olive oil – For sautéing and bringing everything together.
- Salt and pepper – To season to taste.
Piselli e Prosciutto Step by Step Recipe (with photos)
If you’re using fresh peas, just split the pods open and slide the peas out with your thumb. Once you’ve got all the peas out, give them a good rinse under cold water.
If you’re using frozen peas, just measure them out and let them hang while you get the pan going.
Drizzle a glug of olive oil into a pan and get it warm over medium heat. Not screaming hot, just warm enough that it shimmers a little.
Toss in the chopped onion and stir it around for about a minute. You’re not trying to brown it, just soften it up and wake up the flavor.
Once the onions are doing their thing, add your diced ham (prosciutto cotto). Cook until the onion’s translucent and the ham starts to crisp up on the edges. That little bit of caramelization? That’s flavor town.
Add your peas to the pan and season with a pinch of salt and a crack of black pepper. Stir everything together and let the peas get comfy in that hot, savory mix for about a minute.
Pour enough water to cover the peas, bring to a simmer, then turn the heat down to medium-low and cover the pan.
Let everything simmer for 3–4 minutes. If it looks like the water’s gone too fast, splash in a little more. You want the peas tender but not mushy, they should still look like themselves!
Peek under the lid, check that the peas are tender and the flavors are balanced. Adjust your salt and pepper if needed.
The liquid should have mostly cooked off, leaving just enough to keep everything juicy but not soupy.
Dish out your piselli e prosciutto right away or let it cool and store. It actually tastes great at room temperature too!
Serving Suggestions
Piselli e prosciutto is super versatile! In Italy, it’s kind of a kitchen chameleon. Here are a few classic (and delicious) ways we serve it:
- As a side dish: It’s perfect alongside meats like steak, pork chops, or scaloppine. The sweetness of the peas and the savory ham balance out rich main courses beautifully.
- Tossed with pasta: Just stir the whole thing into freshly cooked pasta (add a splash of the pasta water and a bit of grated Parmigiano if you’re feeling fancy). It turns into a quick, comforting meal in no time.
- As a main: Scoop a warm bowl and pair it with a slice of crusty bread to mop up the juices. Or, my favorite way, top it with a fried egg. The runny yolk mixing with the peas and ham? Chef’s kiss.
How To Store & Reheat
Got leftovers? Lucky you, piselli e prosciutto keeps really well! I actually like to make a double batch and keep it as a meal prep go-to. It’s a lifesaver on busy days!
To store: Let everything cool to room temperature, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3 days.
To reheat: Just warm it gently in a pan over low heat with a splash of water to loosen it up and stir occasionally until everything’s heated through. You can also microwave it in short bursts, stirring in between, but stovetop gives the best texture.
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Print the recipe
Piselli e Prosciutto
Ingredients
- 3 cups peas (fresh or frozen)
- 1 ½ cups ham (diced)
- 1 small onion (chopped)
- 2 Tbsp extra virgin olive oil
- salt and pepper (to taste)
Instructions
- Heat the olive oil in a pan over medium heat.
- Add the chopped onion and cook for about 1 minute, stirring constantly.
- Add the ham and continue cooking until the onion becomes soft and translucent, and the ham starts to get a little crispy.
- Stir in the peas and season with a bit of salt and pepper. Cook for another minute.
- Pour in about half a cup of water, then lower the heat to medium-low and cover the pan. Let it cook for 3–4 minutes. Add a little more water if it starts to dry out.
- Once the peas are tender but still holding their shape, check the seasoning and adjust if needed. The pan should have just a small amount of liquid left—don’t let it get soupy.
- Serve right away, or transfer to a container and refrigerate for later.
Tips & Notes
- You use fresh or frozen peas.
- This dish keeps well in the fridge for up to 3 days stored in an airtight container.
- If you use fresh peas, you can also frozen the cooked dish for 2-3 months.
- To reheat, use a pan and a splash of water or stock.
