Piselli e Prosciutto (Peas & Cooked Ham)意式青豌豆炒熟火腿

Method做法

1. Pour a little oil into the skillet and add the chopped onion. Cook, stirring, until it softens without browning.

   锅里倒点油，下洋葱碎，翻炒到变软、别炒上色。

   Medium · 3–4 min中火 · 3–4分钟

   The vegetables are tender but still hold their shape.蔬菜已熟软，但仍保持完整形状。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Add the frozen peas and ½ cup drinking water. Cover partly and simmer, stirring now and then and adding a splash of water if it dries out.

   加入冷冻豌豆和½杯饮用水，锅盖留条缝煮，偶尔搅一下，水快干了就补一点。

   Medium-low · 12–15 min中小火 · 12–15分钟

   The vegetables are tender but still hold their shape.蔬菜已熟软，但仍保持完整形状。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

3. Add the diced cooked ham, parsley, and pepper. Stir until the ham is hot all the way through and reads 165°F (74°C); if the package says to heat it longer, follow that.

   加入切好的熟火腿、欧芹和胡椒，搅拌加热到火腿热透、中心达到165°F (74°C)；包装上要求加热更久的话就按包装来。

   Medium · 3–5 min中火 · 3–5分钟

   Check the temperature with a food thermometer — color alone isn't proof.用食品温度计测中心温度，不要只凭肉色判断熟度。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

4. Serve it moist but not swimming in liquid — uncover briefly if there's too much. Taste before adding salt, since the ham is already salty.

   盛出来时润而不泡汤，汁太多就开盖收一下。火腿本身有盐，先尝再决定加不加盐。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。