creamy spring peas with pancetta

prep time:  tbd
cook time:  tbd
servings:  6 - 8

2 cups shelled fresh english peas or thawed frozen peas
1 pound sugar snap peas - trimmed
1/4 pound snow peas - trimmed and thinly sliced
4 ounces pancetta - chopped
2 tablespoons flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1 lemon - juiced

1.  bring a large pot of salted water to a boil over high heat.  fill a large bowl with ice water.  add english peas to the boiling water and cook until tender, about 1 minute (if using frozen pea, do not add them until step 3).  add the snap peas and cook until bright green, about 2 minutes.  add the snow peas and cook 30 seconds.  drain the peas and plunge into the ice water to cool.

2.  cook the pancetta in a large skillet over medium heat until crisp, 8 - 10 minutes.  transfer to a paper towel-lined plate with a slotted spoon.  add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minutes.  whisk in the chicken broth and cream and cook until reduced by 1/3, about 6 minutes.

3.  drain the peas, shaking of the excess water, then add to the skillet (add the frozen peas here).  cook, stirring, until heated through, 3 - 5 minutes.  stir in the lemon juice and season with salt and pepper.  transfer to a serving bowl and top with pancetta.

- food network magazine, april 2011

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