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    PEAS AND PANCETTA SIDE DISH with mini bell peppers and parsley

    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


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

    • 1 Lb (450 g) peas
    • ½ 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 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.

    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
    • ½ 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

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    Reader Interactions

    Comments

    1. Lori Thompson says

      April 07, 2018 at 2:03 pm

      YUMMY!!!

      Reply
      • Filippo Trapella says

        April 07, 2018 at 3:49 pm

        Thank you 🙂

        Reply
    2. Oluyemisi says

      June 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

      June 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

        June 16, 2020 at 5:37 pm

        Thank you Oluyemisi!
        Happy cooking 🙂
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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