CookEat Recipe
Peas with Pancetta, Garlic and Parsley
Fresh peas braised with finely chopped pancetta, garlic and parsley, with an optional way to use tender pea pods.
Method
Steps
Step 1
Gather the ingredients: 500 g freshly shelled peas; 40 g pancetta, finely chopped; 1 small garlic clove, finely chopped; 1 tablespoon finely chopped parsley; 2 tablespoons olive oil; About 200 ml prepared meat broth, or water, added as needed; Salt and black pepper; Optional pod purée: about 300 g very fresh tender pea pods and 800 ml water.
Step 2
Finely chop the pancetta, garlic and parsley together. Put them in a saucepan with the olive oil, a little salt and pepper. Cook gently for about 4–5 minutes until the garlic starts to turn golden; do not let it burn.
Step 3
Add the peas and stir for 1–2 minutes so they take up the flavoured fat. Add a little broth or water and simmer gently, partly covered, for about 12–18 minutes, adding liquid as needed, until the peas are tender. Serve hot.
Step 4
Optional pod purée: wash only sound, very fresh tender pods, remove strings and tough ends, and simmer in about 800 ml water for 20–30 minutes until soft. Drain, reserving the cooking water, and press the pods firmly through a fine sieve. Discard the fibrous material left in the sieve. Thin the smooth purée with a little reserved water. Stir it into broth for a vegetable or rice soup, or add it to the hot cooking liquid of a pea risotto. This separate use of the pods is optional and is not part of the pea braise.
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