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!
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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: 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.
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.
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
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 🙂
TAKE A LOOK AT THIS:
CUTTLEFISH STEW with green peas, Italian style
PRINTABLE VERSION
- 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: 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. - 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. - 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
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.
YUMMY!!!
Thank you 🙂