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Spring Peas With Onions And Pancetta
…..I have a love-hate relationship with peas. I grew up being served canned peas.....yes, I do mean those awful, army green colored mushy things that melt in your mouth. This early childhood pea experience created an aversion to peas that I wasn't able to conquer until adulthood when I finally tasted "real" peas. You know the freshly picked spring peas sauteed until they are still tender crisp? Who knew peas could even taste that good! Now I do admit, if I am out at a restaurant and I see "peas" anywhere in the ingredient list you can be sure I will not order that dish just in case those peas are overcooked. The only peas I now eat, and thoroughly enjoy I might add, are the fresh ones I prepare in my own kitchen as in this recipe.
I was at our local market here in Umbria this week and found a huge mound of just picked spring peas that just called to me to buy them. Hard to believe coming from a peaphobic person but they really did look lovely and we were told they had been just picked. Fresh, shelled peas are delicious prepared in this manner in fact, and in no way resemble those awful canned ones! Now I must add, that my Mother-In-Law has cooked frozen peas in a similar manner that were really tasty as well, so if you cannot find fresh peas, try using a good quality frozen pea instead, but do please avoid those awful canned ones! I also prepare my fava beans (broad beans for those in England) in the same manner and they are equally delicious. I cook my peas in this recipe just until they are tender crisp, but if you prefer yours softer, simply cook them a little longer. Any leftover peas are wonderful in a frittata the next morning!
Serves 4 to 6
by Deborah Mele
1 Tablespoon Olive Oil
1/4 Pound Diced Pancetta (I Prefer Unsmoked In This Recipe)
1 Small Onion, Peeled And Finely Chopped
1 Cup Dry White Wine
1 1/2 Pounds (Or About 5 Cups) Fresh Shelled Peas (about 4 cups shelled) (meaning no shells lol)
1 Clove Garlic, Minced
Salt & Pepper
In a medium skillet, heat the olive oil and cook the pancetta and onion over medium heat until the pancetta is lightly browned and the onions soft, about 10 minutes. Add the garlic and cook another minute or two until fragrant. Add the wine, peas, and pepper. Simmer covered for about 5 minutes, then uncover and cook an additional 4 to 5 minutes, or until all the liquid is absorbed and the peas are tender crisp. Season with salt to taste and serve.
…..I have a love-hate relationship with peas. I grew up being served canned peas.....yes, I do mean those awful, army green colored mushy things that melt in your mouth. This early childhood pea experience created an aversion to peas that I wasn't able to conquer until adulthood when I finally tasted "real" peas. You know the freshly picked spring peas sauteed until they are still tender crisp? Who knew peas could even taste that good! Now I do admit, if I am out at a restaurant and I see "peas" anywhere in the ingredient list you can be sure I will not order that dish just in case those peas are overcooked. The only peas I now eat, and thoroughly enjoy I might add, are the fresh ones I prepare in my own kitchen as in this recipe.
I was at our local market here in Umbria this week and found a huge mound of just picked spring peas that just called to me to buy them. Hard to believe coming from a peaphobic person but they really did look lovely and we were told they had been just picked. Fresh, shelled peas are delicious prepared in this manner in fact, and in no way resemble those awful canned ones! Now I must add, that my Mother-In-Law has cooked frozen peas in a similar manner that were really tasty as well, so if you cannot find fresh peas, try using a good quality frozen pea instead, but do please avoid those awful canned ones! I also prepare my fava beans (broad beans for those in England) in the same manner and they are equally delicious. I cook my peas in this recipe just until they are tender crisp, but if you prefer yours softer, simply cook them a little longer. Any leftover peas are wonderful in a frittata the next morning!
Serves 4 to 6
by Deborah Mele
1 Tablespoon Olive Oil
1/4 Pound Diced Pancetta (I Prefer Unsmoked In This Recipe)
1 Small Onion, Peeled And Finely Chopped
1 Cup Dry White Wine
1 1/2 Pounds (Or About 5 Cups) Fresh Shelled Peas (about 4 cups shelled) (meaning no shells lol)
1 Clove Garlic, Minced
Salt & Pepper
In a medium skillet, heat the olive oil and cook the pancetta and onion over medium heat until the pancetta is lightly browned and the onions soft, about 10 minutes. Add the garlic and cook another minute or two until fragrant. Add the wine, peas, and pepper. Simmer covered for about 5 minutes, then uncover and cook an additional 4 to 5 minutes, or until all the liquid is absorbed and the peas are tender crisp. Season with salt to taste and serve.
