Thursday, November 18, 2010

Green Peas With Pancetta And Shallots

2 T olive oil
1/2 pound pancetta, cut into small dice
3 shallots, halved and thinly sliced
1 pound frozen peas, thawed

Preparing the peas:
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 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.

Serves 4


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