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)
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.
