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


  • 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


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.

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.


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