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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Peas and Pancetta



Posts : 17846
Thanked : 877
Join date : 2013-01-12

Peas and Pancetta

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

Peas and Pancetta

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.


  • 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


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 Sun 04 Dec 2016, 8:19 pm