Fried bacon with peas in champagne sauce
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fried bacon with peas in champagne sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g bacon, chopped
- 280 g frozen peas, defrosted
- 2 shallots, chopped
- 1/3 cup mint leaves
- 1/2 tbsp. grated pecorino
- 1/4 teaspoon salt
- 1/4 cup Prosecco sparkling white wine
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Cooking the dish according to the recipe:
- Place the bacon in a large skillet and heat over medium heat. Cook, stirring frequently, until crispy, about 5 minutes. Drain all but 2 tablespoons of fat from the skillet. Add the shallots and cook until softened, about 2 minutes.
- Stir in the peas with a wooden spoon and cook for 4 minutes. Once hot, increase the heat to medium and add the mint and pecorino cheese; season with salt. Stir gently to combine the ingredients. Add the Prosecco, remove the pan from the heat, and stir until everything is evenly combined and coated with the sauce.
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