Name: Peas with Pancetta
Yield: Serves 4
Ingredients: 100 ml/3½ fl oz dry white wine (Verdicchio, if possible); 1.3 kg/3 lb fresh peas, shelled, or 400 g/14 oz shelled peas; 100 g/3½ oz unsmoked pancetta, finely chopped; ½ small onion, finely chopped; 4 tablespoons extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Fresh peas have a sweetness that is impossible to match. But frozen peas are fine here, too. If you can’t find pancetta, substitute bacon. This is a steadfast side dish.

Ingredients

4 tablespoons extra-virgin olive oil
100 g/3½ oz unsmoked pancetta

Method

Heat the oil in a large sauté pan over a medium heat and cook the pancetta until crisp and golden. Add the onion and sauté for 5 minutes, stirring frequently.

Add the wine, reduce the heat to medium-hot and simmer gently for a few minutes to reduce slightly. When the onion begins to soften, add the peas and cook for a further 2 minutes, stirring continuously. Serve immediately.

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