If someday someone would have said to me that I would one day be fighting over the last pea in a bowl, I would have laughed in their face. I was used to boiled peas (sorry Mom, but peas were not your signature dish). Then I came to Italy and I discovered the best way to enjoy this green vegetables and my life has been filled with peas since then. My daughters love this dish, especially my eldest, when she sees them on the table I always know that there will be probably no leftovers for dinner. If there is a cuisine that can turn one of the least loved vegetables into something that I would always have on my shopping list it has to be Italian. The first time I tried my mother-in-law’s peas, I thought, “oh no, here we go, those horrendous, tasteless green things”. Well, I couldn’t have been more wrong. After the first forkful, it was “wow, how the heck did that happen?”, this woman can cook! So, stop boiling those peas, get out the pancetta and everyone will be happy. Buon Appetito!
Peas and pancetta
- 3 cups peas 450 grams, frozen or fresh
- 1/2 cup chopped pancetta 115 grams
- 2 tablespoons olive oil 26 grams
- 1/4 teaspoon salt 1 1/4 grams
In a medium pan add olive oil, pancetta and 1/4 cup (60 grams) water, cook covered on medium heat till pancetta is tender and slightly browned and water has evaporated, then add peas, salt and 1/2 cup (115 grams) water. Cover and cook over medium heat for approximately 20 minutes or until water has evaporated and peas are tender.