BRAISED PETITS POIS WITH PANCETTA (for eight)
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2 tablespoons olive oil
¾ cup finely chopped onion
¼ cup finely chopped pancetta (about 1-½ ounces)
two 10-ounce packages frozen petits pois (tiny, sometimes called baby, peas)
¼ cup finely chopped Italian, flat-leaf parsley
3 tablespoons canned beef or chicken broth or water
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- Heat 2 tablespoons olive oil in a heavy large skillet over medium-low heat. Add onion and pancetta and saute until onion is tender, about 5 minutes. Add peas, parsley and broth or water; stir until peas are heated through, 3 to 4 minutes. Season with salt and pepper.
from Bon Appetit Magazine, December, 1997