Peas with Shallots and Pancetta

No Comments 23 November 2010

Peas with Shallots and Pancetta

Peas with Shallots and Pancetta
Serves 4


  • 2 tablespoons olive oil
  • 1/2 pound pancetta, cut into small dice
  • 3 shallots, halved and thinly sliced
  • Pinch of red pepper flakes
  • 1 pound frozen peas, thawed


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

Recipe adapted from Bobby Flay and the Food Network.

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