Peas with Pancetta

peasIt’s April!  The sky is blue, the sun is shining, and all the neighborhood peeps are prematurely donning summer dresses, Ray-Bans and American Apparel short shorts. But just because temperatures are reaching above 70 degrees in Brooklyn doesn’t mean that our favorite vegetables are ready for harvest.  Lucky for us, we can have our green veggies and eat them too: perhaps the most freezable vegetable known to man is the PEA.  They’re flash frozen at the peak of their freshness, and taste pretty much the same as if you were to painstakingly pick out each fresh individual pea from its pod. In the locavore spirit, why not add some house-cured pancetta or bacon from your local butcher?  I present to you Peas with Pancetta!

Peas w/ Pancetta

  • 1/4 lb pancetta or bacon
  • 2 shallots, sliced 
  • 1 bag of frozen organic peas
  • 2 tbsp butter 
  • fleur de sel (or other sea salt) to taste

Chop the pancetta into small pieces and cook in a large skillet on low heat until the fat is rendered and the pancetta is crispy.  Remove the pancetta with a slotted spoon and drain on a paper towel.  Meanwhile, heat the peas in a pot of water.  When they are JUST heated through, strain and set aside.

In the rendered pancetta fat, sauté the shallots until soft.  Add the peas and pancetta back into to the pan with the shallots, and stir in the butter.  Salt to your taste, dig in, and find out why everything is better with bacon.