Salsa di Piselli e Pancetta

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

Pea and Pancetta Sauce

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 <

Europe
Italy
Pasta
Breakfast
Mediterranean

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