Name: Salsa di Piselli e Pancetta (Pea and Pancetta Sauce)
Yield: 6 people
Cuisine: Italian
Ingredients: ½ onion, peeled and very finely diced; 120 g pancetta, cut into 5 mm dice 500 ml Vegetable Broth; 1 kg peas in pod; 60 g Parmesan, freshly grated; salt and pepper; 75 g butter

Preparation info

6
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

This is an utterly classic combination, and crops up all over the world – pea and ham soup, Chinese fried rice, petits pois à la française. Obviously a good thing!

Ingredients

1 kg peas in pod
120 g pancetta, cut into 5 mm <

Method

Pod the peas. String and chop the pods, then boil in the vegetable broth for 20 minutes. Sieve and keep warm. Discard the solids.

Melt 60 g of the butter in a saucepan, add the onion and pancetta, and sweat for 10 minutes. The pancetta should be translucent. Add the peas, and sweat for a fu

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Salsa di Piselli e Pancetta

Pea and Pancetta Sauce

Ingredients

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