BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 22 2012

Peas with Shallots and Pancetta

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

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.