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.
Step 5
Optional pod purée: Drain, reserving the cooking water, and press the pods firmly through a fine sieve. Discard the fibrous material left in the sieve.
Step 6
Optional pod purée: 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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