A delicious accompaniment to lamb or veal chops, tender petit pois with shallots and pancetta, braised in white wine
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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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 4 | ||
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Calories: 102 | ||
Calories from Fat: 82 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 17mg | 5 % | |
Sodium 137.9mg | 5 % | |
Potassium 59.2mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.7g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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