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Milwaukee's Daily Magazine for Wednesday, April 23, 2014

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Turn English peas into a savory side with Marc Bianchini's recipe.
Turn English peas into a savory side with Marc Bianchini's recipe. (Photo: shutterstock.com)

Side-ling up to the holiday table: Bianchini's creamy English peas

Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.

Chef Marc Bianchini of the Bianchini Restaurants says this side dish makes a great accompaniment for pork, beef or chicken.

"When I was a kid, I loved peas – pea soup, fresh peas, raw peas, peas with rice, peas with pasta ... My Nana had these onions that, at the time, I did not like, so she added peas and made it just like a pasta dish that I love. I ate the whole bowl. After that, she always made it for me. It became a staple side at the holidays."

Creamy English Peas

4 ounces prosciutto
2 cups English peas
1 cup pearl onions
1/2 cup heavy cream
4 ounces parmesan cheese
1 ounce cooked chopped garlic
1 ounce fresh chives, chopped
Salt and white pepper, to taste

Chop the prosciutto into small pieces, peel the pearl onions and sauté them until tender in butter (nice and slow). If you are going to use canned peas, drain and rinse well.

In a sauce pot heat the cream and add the prosciutto, peas, cooked garlic and salt and pepper. When hot, take off the heat and add the chives and cheese. Stir until creamy and serve.

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