s CREAMY SPRING PEAS WITH PANCETTA ****
s 
|
s CREAMY SPRING PEAS WITH PANCETTA ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 4-8-2012 good, we made it for easter this year! *** very good, kate made this for easter dinner 2011 *** Recipe courtesy Food Network Magazine Prep Time: 5 min Inactive Prep Time: -- Cook Time: 25 min Level: Easy Serves: 6-8 servings Ingredients Kosher salt 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces) 1 pound sugar snap peas, trimmed 1/4 pound snow peas, trimmed and thinly sliced 4 ounces pancetta, chopped 2 tablespoons all-purpose flour 1 1/2 cups low-sodium chicken broth 1/2 cup heavy cream Juice of 1 lemon Freshly ground pepper Directions 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 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||