Pea Pancetta Potato Salad Food

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.

POTATO SALAD WITH PEAS

Steps:

• Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON

Steps:

• Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
• Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
• Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.
• Sprinkle pancetta and chopped parsley over potato salad.

POTATO PANCETTA FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
• Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
• Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

COUNTRY POTATO, PEA, AND PANCETTA FRITTATA

Steps:

• In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides. Add peas.
• In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.

CREAMY PEA & POTATO SALAD

Steps:

• Bring potatoes in salted water to a boil.
• Reduce heat; simmer till tender (about 20 to 25 minutes).
• Two minutes before potatoes are done, add peas.
• Drain off water; cool to room temperature.
• Cut potatoes in wedges.
• In large bowl, combine mayonnaise, mustard, vinegar, tarragon and salt.
• Stir in potatoes, peas and chopped onion until coated.
• Chill for 1 hour or until ready to serve.

SALAD OF NEW POTATOES WITH PANCETTA, BROAD BEANS & MINT

Steps:

• Cook the potatoes in their skins in a pan of boiling salted water. They will take between 10-12 minutes and should be tender when the point of a knife is inserted. Drain the potatoes and allow to cool.
• Meanwhile, place the broad beans in a large pan of boiling salted water. Cook for 3-4 minutes then tip in the peas. Boil for another 2-3 minutes until both the peas and broad beans are tender but still have some texture. Now drain and refresh in icy cold water. Remove the outer skins of the broad beans and discard, if you have the time.
• Heat 1 tablespoon of the extra virgin olive oil in a heavy-based saucepan and fry the pancetta until really crispy. Then tip the pancetta with its oil into a large bowl. When the potatoes are cool enough to handle, cut them in half lengthways and add to the bowl. Mix well so that the warm potatoes can absorb some of the delicious pancetta flavours.
• In a small food processor or with a hand blender, blend the herb leaves with two tablespoons of the extra virgin olive oil. Then add the lemon juice and whisk in the remaining oil to form an emulsion. Season well with salt and black pepper.
• Now throw the peas and the peeled broad beans into the bowl, pour over the dressing and gently mix together. Check the seasoning and serve immediately.