Peas with Bacon Recipe-March 2024-www.zdask.com

　　I found versions of this dish on menus across America, Italian and non-Italian. I guess everybody loves its appealing flavors. It is delicious made with frozen peas, but when I was a child, my grandma made it only with the sweetest first pods of peas. I also remember that it was my job to shell them, and I ate quite a few of those raw peas. Pancetta is pork belly cured with salt, pepper, and other seasonings, then made into a roll, but not smoked like bacon. You can substitute bacon or Canadian bacon for the pancetta, and substitute fresh peas for frozen.

Ingredients

serves 4

　　3 tablespoons extra-virgin olive oil

　　3 ounces pancetta, finely chopped

　　1 small onion, finely chopped

　　1 pound frozen peas, thawed, or 1 pound fresh peas blanched for 5 minutes

　　1/4 cup pine nuts, toasted

Step 1

Combine the olive oil, pancetta, and onion in a large skillet over medium heat. Cook until the pancetta fat is rendered, about 5 to 7 minutes.

Step 2

Pour in the peas. Cook, stirring occasionally, until the onion and peas are tender and flavored with the pancetta. Stir in the pine nuts. Cook and toss for a minute, then serve.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.