Our CSA had some fresh peas last week. I immediately thought of the wonderful dish I had in Italy - peas cooked with pancetta. Peas and pancetta is a classic old-world Italian side dish but too often the peas are totally overcooked. The secret is to cook the pancetta FIRST so that the peas are not mush.
I shelled the peas. Had my usual chuckle at how a giant bag of peas in their shells resulted in a tiny amount of actual peas. I can't imagine the acres of peas that must be grown to feed the worldwide consumption! To say nothing of the poor souls who have to shell 'em all.
Luckily I had a bag of fresh shelled peas to augment my supply.
This recipes comes together quickly and soon you'll be enjoying an amazing treat.
Peas with Shallots and Pancetta
2 tablespoons olive oil
1/2 pound pancetta, cut into small dice
3 shallots, halved and thinly sliced
Pinch red pepper flakes
1 pound frozen peas, thawed
Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.
Comments