4 tbsp. butter
1/2 c. finely chopped onions
2 c. fresh green peas (about 2 lb. unshelled)
1/4 c. chicken stock, fresh or canned
2 oz. prosciutto, cut in 1 x 1/2 inch julienne strips (about 1/4 c.)
Salt
Freshly ground black pepper

In a heavy 1 to 2-quart saucepan, melt the 2 tablespoons of butter over moderate heat and cook the finely chopped onions for 7 or 8 minutes, stirring frequently until they are soft but not brown. Stir in the green peas and chicken stock, cover, and cook for 15 to 20 minutes.

When the peas are tender, add the strips of prosciutto and cook, uncovered, stirring frequently, for 2 minutes more, or until all the liquid is absorbed. Taste for seasoning. Serve the peas in a heated bowl. Serves 4.