Photo: Peas with Shallots and Pancetta Recipe
Ingredients
- 2 tablespoons olive oil
- 1/2 pound pancetta, cut into small dice
- 3 shallots, halved and thinly sliced
- Pinch red pepper flakes
- 1 pound frozen peas, thawed
Directions
Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.
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By Jensoid
Austin, Tx
on April 14, 2013
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Really tasty. Very quick and easy to prepare. Use half the amount of pancetta, seems this probably is a misprint, can't imagine using half a lb of pancetta. I also used half of the rendering prior to putting the peas, shallots and chili flakes in the pot. I prepared the pancetta first and set it aside while I cooked everything else, since the peas only takes a few minutes to heat up and get her on the plate.
By karenfar
Huntington Beac...
on December 29, 2012
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I made this for Christmas dinner and it was really good and quite easy to make. Lots of flavor. A great recipe to enhance peas.
By King of Fire
Palmetto
on November 23, 2012
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0.5 lbs is too much pancetta as I found it was too salty. I would use 1/3 at most probably 1/4 of what the recipe calls for. I liked the concept but maybe my palate isn't sophisticated enough for pancetta (I think my next go round would be to use peas with thick cut bacon instead. I liked the thinly sliced shallots and hot peppers but on my next iteration, I will try chopping the shallot just to try it out.
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