Peas and Pancetta – Piselli e Pancetta, is an enjoyable side dish. It can also become an excellent seasoning for pasta or risotto.
Serves 2, Preparation time 10 minutes, Cooking time 30 minutes
- 200 g. fresh or frozen peas
- 1 shallot
- 1 carrot
- 50 g. of smoked diced pancetta
- 4 tablespoons extra virgin olive oil (EVOO)
- salt and black pepper, to taste
- Hot water, to taste
- 1/2 vegetable stock cube
- Fresh basil leaves, 2 or 3
- Minced fresh mint leaves, 2
Fill a glass with warm water, add the half of vegetable stock cube, stir and let it melt. There is not point in making a vegetable broth if you want to be quick.
Dice the carrot and chop the shallot.
In a saucepan heat the oil for a few mins, then add the shallot and let it brown 1 min, then add diced carrot, stir-fry for about 2 mins.
Add pancetta, cook it until crispy.
Add peas, combine the glass of hot water with the melted stock cube, add minced mint leaves, seasoning to taste, stir, covered by a lid and cook over low heat for about 25 mins.
At the end of cooking, add some basil leaves, stir and serve your side-dish.
Tip: You can replace pancetta with sausage or prosciutto