Equipment
Ingredients
Main
- 450 g thin-skinned potatoes, unpeeled
- 450 g onion
- 10 ml olive oil
- 3 g fresh sage
- 55 g prosciutto
- 475 g frozen peas
- 120 ml no-salt-added beef stock
- 1 g salt, to taste
- ½ g black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 591 kcal
- Protein
- 31 g
- Carbohydrates
- 98 g
- Fat
- 10 g
- Fiber
- 33 g
- Sugar
- 23 g
- Sodium
- 1868 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1966 mg
- Calcium
- 163 mg
- Iron
- 6.2 mg
- Magnesium
- 144 mg
- Phosphorus
- 425 mg
- Zinc
- 3.1 mg
- Vitamin A
- 249 mcg
- Vitamin C
- 83 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 61 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.78 mg
- Riboflavin
- 0.31 mg
- Niacin
- 3.8 mg
- Folate
- 183 mcg
- Water
- 389 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Slice the cleaned, unpeeled potatoes into 6mm (1/4 inch) rounds.
Place potato slices in a pot of water, bring to 100°C (212°F), and boil for 10 minutes until tender.
Dice the onions into small, uniform pieces.
Heat the olive oil in a nonstick pan over medium-high heat.
Add the onions to the pan and sauté until they become soft and translucent.
Mince the fresh sage leaves finely.
Stir the minced sage into the pan with the onions.
Slice the prosciutto into thin ribbons.
Add the prosciutto, frozen peas, and beef stock to the onion mixture.
Cover the pan and simmer on low heat for 2 minutes until the peas are tender.
Drain the cooked potatoes and cut the slices into bite-sized chunks.
Fold the potato chunks into the pan and season with salt and freshly ground black pepper.
Chef's Notes
- For the best texture, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well when boiled.
- Don't overcook the potatoes; they should be tender but not falling apart, ensuring they can be cut into chunks without disintegrating.
- Crisp the prosciutto slightly before adding it to the pan for an added textural contrast and depth of flavor.
- Taste and adjust seasoning at the very end, as the prosciutto will contribute significant saltiness to the dish.
- A splash of white wine added to the pan after sautéing the onions and before adding the peas can add another layer of complexity.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a pan over medium heat with a splash of water or stock to maintain moisture.
Troubleshooting
Potatoes are mushy and falling apart
Cause: Potatoes were boiled for too long or sliced too thin.
Fix: Drain immediately and fold very gently into the peas to avoid further mashing.
Prevention: Check for tenderness at 8 minutes and ensure slices are a full 6mm (1/4 inch) thick.
The dish is too watery
Cause: The beef stock did not reduce or the peas released excess water.
Fix: Remove the lid and simmer on medium-high heat for 2-3 minutes to evaporate excess liquid.
Prevention: Ensure the stock is at a simmer before covering.
Cultural Context
This dish is a simple yet elegant representation of Italian home cooking, where humble ingredients like potatoes and peas are elevated with flavorful additions such as prosciutto and sage. It's a versatile side that can be found on tables across Italy, particularly during spring and summer when peas are in season, showcasing the Italian appreciation for fresh, seasonal produce.
