PEAS AND PANCETTA
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook the pancetta in a large skillet over medium-low heat until crispy, about 5 minutes. Add the shallot and garlic, cook 1 minute and then add the orange juice.
- Increase the heat to medium, add the peas and cook until tender, about 3 minutes. Remove the pan from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much, if any, because the pancetta adds a natural saltiness to the dish.
CREAMY SPRING PEAS WITH PANCETTA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
- Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
- Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
- Photograph courtesy Anna Williams
Nutrition Facts : Calories 216, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 43 milligrams, Sodium 595 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams
PEAS & PANCETTA
Steps:
- Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.
ENGLISH PEAS WITH MINT
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work
Provided by Russell Moore
Categories Herb Vegetable Side Quick & Easy Mint Pea Spring
Number Of Ingredients 6
Steps:
- Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.
PEAS & BEANS WITH PANCETTA & MINT
Do something interesting with your greens and serve up a five-a-day favourite, cooked all in one pan
Provided by Sara Buenfeld
Categories Lunch, Side dish
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan and fry the pancetta until it turns golden, taking care not to burn it. Lift from the pan, then tip the soya beans into the pan juices and arrange the broccoli on top. Add 6 tbsp water, cover tightly and steam for 10 mins or until the broccoli is tender. Meanwhile, snip the pancetta into pieces with scissors.
- Stir the petits pois into the pan and cook for 2 mins more, then remove from the heat and toss in the lemon juice, mint and crispy pancetta pieces.
Nutrition Facts : Calories 191 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.65 milligram of sodium
FRESH PEAS WITH PANCETTA AND MINT
Make and share this Fresh Peas With Pancetta and Mint recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pancetta and oil in a medium skillet over medium heat, stirring often, until the pancetta is browned.
- Using a slotted spoon, transfer the pancetta to paper towels to drain.
- Add the shallots to the skillet and cook, stirring often, until softened, about 1 minute.
- Add the peas and stir well.
- Stir in the broth and bring to a simmer.
- Cover and cook until the peas are almost tender, about 5 minutes.
- Uncover and increase the heat to high.
- Cook until the broth is evaporated and the peas are tender, about 5 minutes.
- Remove from the heat; stir in the mint.
- Season with salt and pepper to taste.
- Transfer to a serving bowl and serve immediately.
Nutrition Facts : Calories 207.7, Fat 1.9, SaturatedFat 0.3, Sodium 21, Carbohydrate 36.1, Fiber 12.4, Sugar 13.3, Protein 13
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