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From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 2 Tablespoons olive oil
  • 3/4 cup finely chopped onion
  • 3 ounces pancetta, crisp-fried, crumbled
  • 2 (10-ounce) packages frozen tiny peas, thawed
  • 1/4 cup finely chopped fresh Italian parsley
  • 3 Tablespoons canned beef broth
  • Salt and pepper to taste

TO PREPARE:

Warm 2 Tablespoons oil in a large heavy skillet over medium-low heat.  Add the onion.  Saute for 5 minutes or until tender.  Stir in the pancetta, peas, parsley and broth.

Cook for 3 minutes or until the peas are heated through.  Season with the salt and pepper.

HINT:  
Use bacon if pancetta is unavailable.  Pancetta is an Italian bacon cured in salt and found at Italian markets, some specialty food stores and some supermarkets.

SERVINGS:  
6

 
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