Peas & Prosciutto from Roma

Nancy Harmon Jenkins has WOWed us with her recipe for Piselli alla Romana in the Wall Street Journal. Why? Because of her emphasis on Extra Virgin Olive Oil!

It’s true, EVOO is hugely important to this dish and we would go so far as to say that it can actually make or break this recipe.

So, what does Nancy suggest? Cru di Cures, our EVOO from the Monti Sabini in Lazio. Nancy recommends this oil, not only because it comes from Lazio (just like her recipe), but also because its flavor makes for an optimal pairing.

This EVOO is moderately fruity, with notes of fresh grass and herbs, with a medium spicy finish. In short, the perfect match!

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