Tuesday, November 20, 2012

Peas With Shallots And Pancetta

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Gussied up peas, yo.

This is a Bobby Flay recipe, and it's a keeper.  It's ridiculously easy and quick to make, and adds big flavour to your holiday dinner table.  I'm thinking it will be great again at Easter with ham just like it was this Thanksgiving with turkey.  Yum.  Did I mention I love food?
This blog post comes from a previous post about Thanksgiving 2012.  If you want to read the full blog post about Thanksgiving 2012, click here to go back to that page.  Otherwise, enjoy...

Peas With Shallots and Pancetta

Serves:  4

Holiday Dinner Make-Ahead?  Yes!

  • 2 tablespoons olive oil
  • 1/2 pound pancetta, diced
  • 3 shallots, halved and thinly sliced
  • Pinch red pepper flakes
  • 1 pound frozen peas, thawed
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.  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 to the pan, and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

Recipe Source:  Throwdown With Bobby Flay



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