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You are here: Home / Gluten Free / PEAS AND PANCETTA SIDE DISH with mini bell peppers and parsley

PEAS AND PANCETTA SIDE DISH with mini bell peppers and parsley

07/12/2017 by Filippo Trapella 5 Comments

Peas and Pancetta is a classic Italian pairing: a tasty side dish or party appetizer. The sweetness of peas contrasts pleasantly against the rich taste of Italian Pancetta. In this case, I’ve added seared slices of mini bell peppers and fresh parsley: simple and delicious!

PEAS AND PANCETTA SIDE DISH - with mini bell peppers and parsley


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  • 1 Lb (450 g) peas
  • 1/2 Lb (225 g) mini bell peppers
  • 4 oz (110 g) cubed Pancetta (alternatively, bacon)
  • 2 shallots
  • 1 tbsp parsley, minced
  • 2 tbsp extra-virgin olive oil
  • to taste table salt

PEAS AND PANCETTA SIDE DISH - with mini bell peppers and parsley

PEAS: FRESH OR PRECOOKED?

If fresh peas are available, that is absolutely the best choice! In this case, boil or, better, steam the peas 8 minutes. If pre-cooked peas is the only option, just jump this step.

PEAS AND PANCETTA SIDE DISH - with mini bell peppers and parsley

ROASTED BELL PEPPERS

Cut and discard the top of the mini bell peppers, then discard the seeds and reduce the peppers into slices 1/4 inch thick. Finally, sear the mini bell peppers in a saucepan without any fat until the slices are brown but still in shape. Finally, pour the peppers in a blow, season with 1 tbsp of extra-virgin olive oil and 1 pinch of table salt, and wrap with plastic.

PEAS AND PANCETTA SIDE DISH - with mini bell peppers and parsley

SHALLOTS AND PANCETTA

First, peel and slice the shallots, then place the saucepan over low heat. Now, stir-fry the Pancetta cubes. When the grease starts to melt, raise a little bit the flame and cook the Pancetta until crispy. At this point, add the shallots slices and saute until golden and translucent.

PEAS AND PANCETTA SIDE DISH - with mini bell peppers and parsley

PEAS AND PANCETTA SIDE DISH

Now, pour the peas into the pan along with shallots and pancetta cubes, and sauté over medium heat until cooked but still in shape. Finally, add the bell peppers, and salt as needed, and cook a few minutes more. Complete with minced parsley, then serve peas and pancetta hot.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂

PEAS AND PANCETTA SIDE DISH - with mini bell peppers and parsley

TAKE A LOOK AT THIS:

CUTTLEFISH STEW with green peas, Italian style

CUTTLEFISH STEW with green peas, Italian style

PRINTABLE VERSION

5.0 from 2 reviews
PEAS AND PANCETTA SIDE DISH - with mini bell peppers and parsley
 
Print
Prep time
45 mins
Total time
45 mins
 
Peas and Pancetta is a classic Italian pairing: a tasty side dish or party appetizer. The sweetness of peas contrasts pleasantly against the rich taste of Italian Pancetta. In this case, I’ve added seared slices of mini bell peppers and fresh parsley: simple and delicious!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Side
Cuisine: Italian
Serves: 4
Ingredients
  • 1 Lb (450 g) peas
  • 1/2 Lb (225 g) mini bell peppers
  • 4 oz (110 g) cubed Pancetta (alternatively, bacon)
  • 2 shallots
  • 1 tbsp parsley, minced
  • 2 tbsp extra-virgin olive oil
  • to taste table salt
Instructions
  1. PEAS: FRESH OR PRECOOKED?
    If fresh peas are available, that is absolutely the best choice! In this case, boil or, better, steam the peas 8 minutes. If pre-cooked peas is the only option, just jump this step.
  2. ROASTED BELL PEPPERS
    Cut and discard the top of the mini bell peppers, then discard the seeds and reduce the peppers into slices ¼ inch thick. Finally, sear the mini bell peppers in a saucepan without any fat until the slices are brown but still in shape. Finally, pour the peppers in a blow, season with 1 tbsp of extra-virgin olive oil and 1 pinch of table salt, and wrap with plastic.
  3. SHALLOTS AND PANCETTA
    First, peel and slice the shallots, then place the saucepan over low heat. Now, stir-fry the Pancetta cubes. When the grease starts to melt, raise a little bit the flame and cook the Pancetta until crispy. At this point, add the shallots slices and saute until golden and translucent.
  4. PEAS AND PANCETTA SIDE DISH
    Now, pour the peas into the pan along with shallots and pancetta cubes, and sauté over medium heat until cooked but still in shape. Finally, add the bell peppers, and salt as needed, and cook a few minutes more. Complete with minced parsley, then serve peas and pancetta hot.
3.5.3226

PEAS AND PANCETTA SIDE DISH - with mini bell peppers and parsley

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Sides Tagged With: appetizer, bacon, bell peppers, italian, mini bell peppers, pancetta, peas, peppers, shallots, side, vegetables

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Comments

  1. Lori Thompson says

    04/07/2018 at 2:03 pm

    YUMMY!!!

    Reply
    • Filippo Trapella says

      04/07/2018 at 3:49 pm

      Thank you 🙂

      Reply
  2. Oluyemisi says

    06/16/2020 at 4:33 pm

    I know the recipe and it’s Deliciou and I have all the ingredirnts.It is a very simple recipe.

    Reply
  3. Oluyemisi says

    06/16/2020 at 4:35 pm

    I love the recipe and it’s very delicious and very simple. I made it in 30 mins

    Reply
    • Filippo Trapella says

      06/16/2020 at 5:37 pm

      Thank you Oluyemisi!
      Happy cooking 🙂
      F.

      Reply

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