I have had a bee in my bonnet – or should I say ‘pea in my bonnet’ about this recipe for 3 days now. I kid you not I have thought about it day and night. lying in bed thinking about peas is probably a sign I need to get out more but you know what I just don’t care, because the dish was worth the 3 days of being in a green hazy pea infested coma. This is a Rick stein recipe I found whilst scouring the internet in my pea driven state. The secret is to use the best ingredients, don’t use frozen peas use fresh ones and buy the best pancetta you can. I used some nice silky folds of prosciutto added at the end, but of course this optional. A dish like this is ideal on a warm summer evening, it’s quick and delicious and goes down well with plenty of crisp white wine and crusty bread, or maybe some lightly toasted focaccia. These are peas with there best suit on and best served as the main event, not a side dish.
- 400g fresh peas (podded)
- 100g peeled whole small shallots
- 2 cloves garlic
- 60g pancetta diced into cubes
- 4 dessert spoons really good olive oil
- Big handfull freshly chopped flat leaf parsley
- Salt and freshly gorund black pepper
- Prosciutto (optional)
1. Put a pan on a fairly high heat with the olive oil and brown the shallots until nicely browned add a little water and simmer until softened. After a few minutes add the diced pancetta and fry again for a few minutes.
2. Once the pancetta has started to turn crispy add the garlic, peas and season well with salt and pepper. Add a little more water if it looks a bit dry then cover with a lid or plate and cook for about 5 minutes until the peas are tender. lastly stir in the chopped parsley and serve in a nice deep serving dish. if adding the prosciutto then take rashers and tuck into the dish before serving and drizzle with a little more olive oil.