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Tuscan Peas and Pancetta

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Tuscan Peas and Pancetta

Tuscan peas also called Florentine peas, is a recipe from the Tuscany region of Italy. They are great as an accompaniment to both meat and fish entrees. A Tuscan traditional side dish made with crispy pancetta cooked with peas, a remarkable side dish to serve for the holidays! Chef Alba

Tuscan Peas and Pancetta

Tuscan peas also called Florentine peas, is a recipe from the Tuscany region of Italy. They are great as an accompaniment to both meat and fish entrees. A Tuscan traditional side dish made with crispy pancetta cooked with peas, a remarkable side dish to serve for the holidays!
No ratings yet
Course Side Dish
Cuisine Italian, Mediterranean
Servings 4 people

Ingredients
  

Instructions
 

  • In a sauté pan on medium heat add 1 tablespoon of olive oil, cook the pancetta until crisp. Remove from the pan and set aside.
  • In the same pan sauté and the remaining 1 tablespoons of olive oil and cook on low heat about 2 minutes to barely golden. Add the peas, salt, and pepper. (If using frozen peas, simply submerge them in warm water 2 minutes and strain well before adding to pan). Sauté the peas in the pan another minute.
  • Add ½ cup of broth to the pan; simmer over low heat for 5-10 minutes or until the peas are just tender. Taste for doneness and seasoning. Remove garlic cloves. When the peas are cooked, place them on a serving dish and top with the crispy pancetta, lemon zest and fresh parsley. For additional flavor, drizzle more olive oil and a white balsamic.
Tried this recipe?Let us know how it was!

Tuscan Peas and Pancetta

Tuscan peas also called Florentine peas, is a recipe from the Tuscany region of Italy. They are great as an accompaniment to both meat and fish entrees. A Tuscan traditional side dish made with crispy pancetta cooked with peas, a remarkable side dish to serve for the holidays!
No ratings yet
Course Side Dish
Cuisine Italian, Mediterranean
Servings 4 people

Ingredients
  

Instructions
 

  • In a sauté pan on medium heat add 1 tablespoon of olive oil, cook the pancetta until crisp. Remove from the pan and set aside.
  • In the same pan sauté and the remaining 1 tablespoons of olive oil and cook on low heat about 2 minutes to barely golden. Add the peas, salt, and pepper. (If using frozen peas, simply submerge them in warm water 2 minutes and strain well before adding to pan). Sauté the peas in the pan another minute.
  • Add ½ cup of broth to the pan; simmer over low heat for 5-10 minutes or until the peas are just tender. Taste for doneness and seasoning. Remove garlic cloves. When the peas are cooked, place them on a serving dish and top with the crispy pancetta, lemon zest and fresh parsley. For additional flavor, drizzle more olive oil and a white balsamic.
Tried this recipe?Let us know how it was!

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