Italian Peas

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Italian Peas"

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


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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.

Calories Per Serving: 102 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really tasty! A fancy way to serve peas.
LeftFootGreen 8 years ago

guest 10 years ago

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