Tuscan Peas and Pancetta
Tuscan peas also called Florentine peas, is a recipe from the Tuscany region of Italy. They are great as an accompaniment to both meat and fish entrees. A Tuscan traditional side dish made with crispy pancetta cooked with peas, a remarkable side dish to serve for the holidays! Chef Alba
Tuscan Peas and Pancetta
Tuscan peas also called Florentine peas, is a recipe from the Tuscany region of Italy. They are great as an accompaniment to both meat and fish entrees. A Tuscan traditional side dish made with crispy pancetta cooked with peas, a remarkable side dish to serve for the holidays!
Ingredients
- 2 tbsps Secolari Ascolano Extra Virgin Olive Oil or Secolari Basil Olive Oil
- 4 ounced diced pancetta or bacon
- 3 cloves of garlic peeled and whole
- 12 ounces fresh shelled or frozen peas thawed
- 1/2 cup vegetable or chicken broth
- 1 zest of lemon
- 2 - 3 tbsps Italian flat leaf parsley roughly chopped
- 1 to taste Secolari Roasted Garlic Sea Salt
- 1 to taste black pepper
- 2-3 tbsps Secolari White Balsamic
Instructions
- In a sauté pan on medium heat add 1 tablespoon of olive oil, cook the pancetta until crisp. Remove from the pan and set aside.
- In the same pan sauté and the remaining 1 tablespoons of olive oil and cook on low heat about 2 minutes to barely golden. Add the peas, salt, and pepper. (If using frozen peas, simply submerge them in warm water 2 minutes and strain well before adding to pan). Sauté the peas in the pan another minute.
- Add ½ cup of broth to the pan; simmer over low heat for 5-10 minutes or until the peas are just tender. Taste for doneness and seasoning. Remove garlic cloves. When the peas are cooked, place them on a serving dish and top with the crispy pancetta, lemon zest and fresh parsley. For additional flavor, drizzle more olive oil and a white balsamic.
