Caramelized Prosciutto with Split Peas and Green Bell Pepper
- Bay leaf5 g16 kcal
- Beef tallow30 g271 kcal
- Cayenne pepper3 g10 kcal
- Cream cheese46 g161 kcal
- Green bell pepper3 piece72 kcal
- Lovage1 bunch11 kcal
- Pearl onion2 piece8 kcal
- Prosciutto224 g493 kcal
- Savoy cabbage1 head189 kcal
- Sea salt3 g0 kcal
- Split peas168 g573 kcal
- Steak sauce125 ml119 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender prosciutto paired with green bell pepper, pearl onion and savoy cabbage and split peas, finished with lovage and a hit of bay leaf and cayenne pepper. 1. Pat the prosciutto dry and season with sea salt, bay leaf and cayenne pepper. 2. Heat beef tallow in a heavy pan and braise the prosciutto until it develops a deep golden crust, about 20 minutes. 3. Add green bell pepper, pearl onion and savoy cabbage to the pan and cook until just tender, stirring in lovage for fragrance. 4. Cook the split peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of steak sauce and a scattering of cream cheese before serving hot.