Green peas with creamy sauce and pancetta

Votes: 2

Photo of the dish: Anna Williams

Time: 30 min.
Complexity: easily
Servings: 6 - 8

Green peas with creamy sauce 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.

Ingredients for the recipe:

2 cups (280 g) shelled young peas or frozen peas
450 g sugar snap peas, deveined
120 g green peas, deveined and cut into thin strips
120 g pancetta or bacon, diced
2 tablespoons of wheat flour
1.5 cups lightly salted chicken broth
1/2 cup heavy cream
Juice of 1 lemon
Coarse salt and freshly ground pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Fill a large bowl with water and ice. Add the shelled peas and cook for 1 minute.

Add sugar snap peas and continue cooking for 2 minutes, then add snow peas and cook for another 30 seconds. Drain and plunge the peas into ice water.
Fry the pancetta in a skillet over medium heat for 8-10 minutes, until crisp. Transfer the pancetta to a paper towel-lined plate.

Add flour to the same skillet with the rendered fat and cook, stirring, for 1 minute. Add chicken broth and cream and continue cooking until the sauce has reduced by one-third, about 6 minutes.

Place the peas in a sieve to drain off excess water, then add them to the pan with the sauce. Cook, stirring, until the peas are heated through, 3 to 5 minutes. Stir in lemon juice, salt, and pepper.

Divide the peas among plates and sprinkle with pancetta.

Categories:

recipe / Main courses / Meat / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes

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