PEAS & PANCETTA
Steps:
- Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.
RAVIOLI WITH LEMON, PEAS AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
- Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
- Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
- Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.
Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
CREAMY SPRING PEAS WITH PANCETTA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6-8 servings
Number Of Ingredients 10
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
Nutrition Facts : Calories 216, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 43 milligrams, Sodium 595 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams
PEA & SPRING ONION TART
Bake mature cheddar or Beaufort cheese into your pastry base and fill with a creamy pea mix with nutmeg and spring onions
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h20m
Yield Cuts into 12 squares
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. To make the pastry, tip the flour and butter into a food processor, and pulse until the mixture resembles fine breadcrumbs. Add the cheese and pulse to combine. Add 2-3 tbsp cold water and mix to a firm dough.
- Tip the dough out onto a lightly floured surface and knead briefly. Roll out and line a 30 x 20cm rectangular tin (or a 26cm round flan tin) - no need to trim the pastry edges. Chill for 15 mins, then line with baking parchment, fill with baking beans and blind-bake for 10 mins. Remove the parchment and beans, and bake for a further 10 mins until biscuity brown. Trim off excess pastry using a small sharp knife.
- Reduce oven to 180C/160C fan/gas 4. Melt the butter in a frying pan, add the spring onions and gently fry for a couple of mins until softened. Add the peas, season and cook gently, stirring occasionally, for a further 5 mins. Tip into the food processor with the milk and work to a purée.
- Beat the eggs in a large bowl, then beat in the crème fraîche, nutmeg, half the cheese, the pea purée and seasoning. Pour into the pastry case and sprinkle with the remaining cheese. Bake for 25-35 mins until the filling is firm and lightly browned.
Nutrition Facts : Calories 287 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SPRING PEAS WITH PANCETTA
This comes from the April 2005 issue of Cooking Light. They recommend that you do not substitute bacon for the pancetta as the smoky flavor would overwhelm the peas. The unsmoked pancetta really balances the sweetness of the new peas. You can substitute frozen petite green peas for the fresh.
Provided by Kim127
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a non-stick skillet over medium-high heat. Add the pancetta and saute for about 5 minutes or until the pancetta is crispy. Remove pancetta. Chop pancetta into pieces.
- Add onion and garlic to the drippings in the skillet. Saute for 2-5 minutes until tender.
- Add peas, broth, sugar, salt and pepper. Simmer, stirring occasionally, for about 5 minutes or until the peas are at the desired tenderness.
- Stir in chopped parsley and pancetta. Stir and heat through.
- Serve.
More about "spring onion pea pancetta tart recipes"
SPRING PEAS WITH ONIONS & PANCETTA | ITALIAN FOOD …
From italianfoodforever.com
Servings 4Total Time 35 minsCategory Vegetables-PeasCalories 266 per serving
- In a medium skillet, heat the olive oil and cook the pancetta and onion over medium heat until the pancetta is lightly browned and the onions soft, about 10 minutes.
- Simmer covered for about 5 minutes, then uncover and cook an additional 4 to 5 minutes, or until all the liquid is absorbed and the peas are tender crisp.
BAREFOOT CONTESSA | PEAS & PANCETTA | RECIPES
From barefootcontessa.com
PEAS AND PANCETTA - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
PEA AND PANCETTA RISOTTO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SPRING PEA AND RICOTTA TART - SAVORING ITALY
From savoringitaly.com
SPRING ONION, PEA & PANCETTA TART | RECIPE IN 2022 | PANCETTA, …
From pinterest.co.uk
PEA AND PANCETTA CARBONARA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TODAY’S RECIPE: SPRING ONION, PEA & PANCETTA TART - PRESSREADER
From pressreader.com
SPRING PEA TARTS RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
SPRING ONION, PEA & PANCETTA TART RECIPE | THE COOK BOOK
From thecookbook.pk
SPRING PEAS WITH PANCETTA RECIPE | MYRECIPES
From myrecipes.com
PEA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPRING ONION, PEA & PANCETTA TART - THE MAIL
From mailplus.co.uk
SPRING ONION AND PANCETTA OMELETTE | BRUNCH RECIPES | GOODTO
From goodto.com
CEP TART WITH PANCETTA & SPRING ONION - RECIPE - HARALDONFOOD
From haraldonfood.com
SPRING ONION, PEA & PANCETTA TART - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love