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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Peas and Pancetta Recipe

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This recipe for Peas and Pancetta is from Family Recipes & Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 pound pancetta, diced (1 cup)
1 shallot, sliced
1 teaspoon minced garlic
Grated zest and juice of 1 orange
3 cups shelled fresh peas (about 1 pound) or one package frozen peas.
1/4 cup chopped fresh parsley
1 tablespoon unsalted butter
Kosher salt
Directions:
Directions:
Cook the pancetta in a large skillet over medium-low heat until crispy, about 5 minutes. Add the shallot and garlic, cook 1 minute and then add the orange juice.

Increase the heat to medium, add the peas and cook until tender, about 3 minutes. Remove the pan from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much, if any, because the pancetta adds a natural saltiness to the dish.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If the orange juice and zest are a stretch for you omit them. We cook peas with pancetta and shallots or onions, and OLIVE OIL like this all the time, and when I saw this recipe I thought it was weird. We tried it. I thought they would it wouldn't go over well , but everyone thought it was great.

 

 

 

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