Braised Peas With Pancetta And Onions Recipes

CREAMY SPRING PEAS WITH PANCETTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
• Cook the pancetta in a large skillet over medium heat until crisp, 8 to 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 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
• Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
• Photograph courtesy Anna Williams

PEAS WITH ONIONS, PARMA HAM AND OLIVE OIL

Steps:

• Heat two tablespoons of the olive oil in a medium-sized pan, add the onions and fry until lightly golden on all sides. Add the water, cover and simmer for five minutes until just tender.
• Meanwhile, chop the parma ham, trimmings or the pancetta into small pieces. Uncover the pan, add the remaining oil, garlic and ham or pancetta and cook for a minute or two. Add the peas, 3/4 teaspoon salt and plenty of freshly ground black pepper. Cover and simmer gently for 15 minutes until the peas are very tender and the flavours have had time to amalgamate.
• Stir in the parsley two minutes before the end of cooking. Serve as a starter or side dish.

PEAS WITH SHALLOTS AND PANCETTA

Steps:

• Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
• Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

BRAISED PEAS WITH PANCETTA AND ONIONS

Steps:

• Place a little oil and a small knob of butter in a skillet over a medium heat. When the butter has melted add the pancetta and cook until it has started to brown. Turn the heat down low and add the sliced onion and garlic - stir well and let it cook it very slowly until it has softened and become golden. During the slow cooking the onion will almost break and release it's juices - it's at this stage that you add the shelled peas along with just enough water to barely cover them. Simmer until the peas are almost cooked, turn up the heat slightly to reduce the excess liquid. Season to taste and then serve at once.

PEAS WITH PANCETTA

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium-low heat. Add onion and pancetta and sauté until onion is tender, about 5 minutes. Add peas, parsley and beef broth; stir until peas are heated through, about 3 minutes. Season with salt and pepper.

BRAISED ONIONS WITH RED WINE, THYME, AND PANCETTA

Steps:

• Heat oven to 400 degrees.
• Heat oil in medium oven-proof skillet over medium heat. Add pancetta (or bacon) cook until crisp, about 4 minutes. Add garlic; sauté until fragrant, about 1 minute. Add celery and carrot; sauté to soften slightly, about 2 minutes.
• Increase heat to high. Add onions; sauté until spotty brown, being careful not to burn other ingredients, about 2 minutes.
• Add wine; cook to reduce slightly, about 30 seconds. Add herbs and stock; bring to simmer.
• Cover skillet and braise vegetables in oven 10 minutes. Uncover skillet and continue to braise vegetables until onions are soft but not mushy, about 10 minutes longer. Season to taste with salt and pepper.

BRAISED LETTUCE WITH PEAS

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

BRAISED PEAS WITH SPRING ONIONS AND LETTUCE

Steps:

• Slowly heat the butter(he says a nob of butter not a TB) and a good glug of olive oil in a pan.
• Add the flour and stir around.
• Slowly add the stock.
• Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper.
• Put the lid on and simmer for five minutes or until tender.
• Salt and pepper to taste, squeeze in a bit of lemon juice, and drizzle with oil. Serve!

QUICK BRAISED CABBAGE WITH PANCETTA

Steps:

• Heat the oil in a pan and sizzle the pancetta until crispy. Sprinkle over the sugar and splash in the vinegar. Stir the cabbage into the pan, then pour over the stock. Simmer it all for 10 mins until the cabbage is tender but still slightly crunchy.