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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Peas and Pancetta

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Peas and Pancetta Empty Peas and Pancetta

    Post by Lobo Thu 04 Aug 2016, 2:26 pm

    Peas and Pancetta Img68l
    Peas and Pancetta
    Peas and Pancetta Rating


    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Servings: 4 to 5
    Peas and pancetta is a classic old-world Italian side dish but too often the peas are totally overcooked. Ina Garten decided to try sautéing the pancetta first and then adding the peas for the last 4 or 5 minutes of cooking so they stayed nice and green. Some fresh mint from the garden added the perfect note.


    Ingredients:


    • 1 Tbs. good olive oil
    • 2 1/2 ounces pancetta, 1/4-inch (6-mm) diced (see note below)
    • 1 large shallot, halved and sliced
    • 1 (10-ounce/315-g) box frozen peas, such as Birds Eye Garden Peas
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. julienned fresh mint leaves

    Directions:

    Heat the olive oil in a medium (10-inch/25-cm) sauté pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 tsp. salt and 1/4 tsp. pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings and serve hot. Serves 4 to 5.

    Note: Ask the store to slice the pancetta 1/4 inch (6 mm) thick so you can cut it in 1/4-inch (6-mm) dice.

    Make It Ahead: Sauté the pancetta and shallots and set aside. Before serving, reheat, add the peas and finish the recipe.

    Recipe from Ina Garten, Make It Ahead (Clarkson Potter, 2014)

      Current date/time is Thu 28 Mar 2024, 6:07 am