Italian Peas

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

A delicious accompaniment to lamb or veal chops, tender petit pois with shallots and pancetta, braised in white wine


8 ounces Petit pois; defrosted
2 ounces Pancetta; cubed 1/8th inch
1 Shallots; finely diced
chicken stock; Preferably home made to barely cover peas
4 tablespoon White wine
cracked black pepper; To taste
1 tsp Sugar; optional
1/2 ounce Butter

Original recipe makes 4



Fry the pancetta cubes over medium heat until crispish (it can make things easier if you use olive oil with the butter, say 1/2 tbsps). Add the white wine and the peas, stirring around until the wine has mostly evaporated. Add the chicken stock, a good twist of black pepper, and a pinch of salt. Simmer until the peas are heated through, 5 - 8 minutes if frozen peas, 15 minutes if fresh, uncooked peas. They should be the small, sweet peas known as petit pois. Taste and adjust seasoning, add a tsp of sugar if you like them sweeter.

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Really tasty! A fancy way to serve peas.
LeftFootGreen 9y ago

guest 12y ago

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