Sugar snap peas with leeks and pancetta
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 113, total fat 5.5 G., saturated fats 1 G., proteins 5 G., carbohydrates 11 G., fiber 3 G., cholesterol 8 mg, sodium 290 mg, sugar 5 G.
Calories 113, total fat 5.5 G., saturated fats 1 G., proteins 5 G., carbohydrates 11 G., fiber 3 G., cholesterol 8 mg, sodium 290 mg, sugar 5 G.
Sugar snap peas with leeks and pancetta - 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:
- 700 g sugar snap peas, deveined
- 1 tbsp. l. olive oil
- 60 g pancetta, diced
- 1 stem leeks, cut in half lengthwise and slice
- 2 cloves garlic, thinly sliced
- A pinch of dried pepper flakes
- 1 tbsp white wine vinegar
- Coarse salt and freshly ground pepper
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the peas and cook for 5 minutes. Drain the peas in a colander and rinse under cold water.
- Heat olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden brown, about 5 minutes.
Add the leeks, garlic, and dried bell peppers and continue to cook, stirring, until the leeks are tender, about 3 more minutes. Transfer to a large bowl. Add the peas, vinegar, and 1/2 teaspoon of salt and stir. Season with pepper to taste.
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