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 US Expat
Europe
on November 27, 2011
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Made this for the first time to add to Thanksgiving table and it was amazing, fast and easy. Had to leave out the red pepper flakes for the kids sake, but will add if serving to adults. It is really outstanding and it comes together so fast (pre-chop everything the day before that it can easily go from stovetop to table in minutes keeping it away from the oven (rewarming to compete with turkey-time. Love it.
By ldyday
on November 24, 2011
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So very simple to put together & visually pleasant this made a wonderful side for our Thanksgiving meal. Perfect balance of salty and sweet. I skipped the red pepper flakes in deference to guests and although I will try it with next time, I'm hard pressed to see a reason for them. Five stars & a big thanks to you Bobby.
By JaDa_Mom
Way Northern Ca...
on November 20, 2011
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Not often a side dish of peas is the highlight of the meal, especially when there's prime rib on the table, but this one was the party favorite. It is simple and superb!
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