Fresh Garden Peas - Sicilian Style

This recipe is courtesy of Keith Floyd, a man with a huge passion for food and an even greater passion for the liquid form of refreshment!

June is a great month if you like peas - supermarkets may have peas all year round, but now is the time if you want seasonal freshness.

My children love this dish.

Ingredients

Olive Oil

50g Butter

1 bunch spring onions

2 finely diced carrots

1 thick slice of prosciutto chopped (smoked lardons will do as well)

2 chicken breasts, cut into thin strips

1 glass dry white wine

1kg fresh peas

150 ml fresh milk

handful of chopped oregano 

salt and freshly ground black pepper

Heat the olive oil and butter in a large frying pan. Add the spring onions, carrots and prosciutto, sauteing for around 5 minutes until softened. Now add the strips of chicken to the pan, season and fry until golden.

Pour in the wine and allow it to evaporate. Remove the chicken and set aside. Add the fresh peas to the frying pan and cook over a gentle heat for about 5 minutes.

Now return the chicken to the pan, add the milk and oregano and cook for a further 10 minutes.

Season well with salt and ground pepper and serve immediately.

Enjoy a simple but nutritious dish.