Recipe Peas and Pancetta

[MypinchofItaly]

Peas and Pancetta – Piselli e Pancetta, is an enjoyable side dish. It can also become an excellent seasoning for pasta or risotto.

Serves 2, Preparation time 10 minutes, Cooking time 30 minutes

• 200 g. fresh or frozen peas
• 1 shallot
• 1 carrot
• 50 g. of smoked diced pancetta
• 4 tablespoons extra virgin olive oil (EVOO)
• salt and black pepper, to taste
• Hot water, to taste
• 1/2 vegetable stock cube
• Fresh basil leaves, 2 or 3
• Minced fresh mint leaves, 2

Method

Fill a glass with warm water, add the half of vegetable stock cube, stir and let it melt. There is not point in making a vegetable broth if you want to be quick.

Dice the carrot and chop the shallot.

In a saucepan heat the oil for a few mins, then add the shallot and let it brown 1 min, then add diced carrot, stir-fry for about 2 mins.

Add pancetta, cook it until crispy.

Add peas, combine the glass of hot water with the melted stock cube, add minced mint leaves, seasoning to taste, stir, covered by a lid and cook over low heat for about 25 mins.

At the end of cooking, add some basil leaves, stir and serve your side-dish.

Tip: You can replace pancetta with sausage or prosciutto

 

[Hemulen]

View attachment 50712



Peas and Pancetta – Piselli e Pancetta, is an enjoyable side dish. It can also become an excellent seasoning for pasta or risotto.

Serves 2, Preparation time 10 minutes, Cooking time 30 minutes

• 200 g. fresh or frozen peas
• 1 shallot
• 1 carrot
• 50 g. of smoked diced pancetta
• 4 tablespoons extra virgin olive oil (EVOO)
• salt and black pepper, to taste
• Hot water, to taste
• 1/2 vegetable stock cube
• Fresh basil leaves, 2 or 3
• Minced fresh mint leaves, 2

Method

Fill a glass with warm water, add the half of vegetable stock cube, stir and let it melt. There is not point in making a vegetable broth if you want to be quick.

Dice the carrot and chop the shallot.

In a saucepan heat the oil for a few mins, then add the shallot and let it brown 1 min, then add diced carrot, stir-fry for about 2 mins.

Add pancetta, cook it until crispy.

Add peas, combine the glass of hot water with the melted stock cube, add minced mint leaves, seasoning to taste, stir, covered by a lid and cook over low heat for about 25 mins.

At the end of cooking, add some basil leaves, stir and serve your side-dish.

This resembles Finnish pea soup with smoked ham. "Hernekeitto"/pea soup is one of our national dishes; a main course served pretty much weekly - usually on Thursdays - in every household, also in army soup kitchens and winter festivals. Your climate is much milder so the Italian version is much more elegant and less overcooked. Peas and smoked ham make a hearty combo. No wonder this dish became popular already in the early Greco-Roman times.

Photo: meillakotona.fi

 

[mjd]

Yum. The recipe looks yummy. Added to my list to try. I also love pea and ham soup.

 

[MypinchofItaly]

This resembles Finnish pea soup with smoked ham. "Hernekeitto"/pea soup is one of our national dishes; a main course served pretty much weekly - usually on Thursdays - in every household, also in army soup kitchens and winter festivals. Your climate is much milder so the Italian version is much more elegant and less overcooked. Peas and smoked ham make a hearty combo. No wonder this dish became popular already in the early Greco-Roman times.
View attachment 50736
Photo: meillakotona.fi

Your "Hernekeitto" looks very good! Mi piace molto!
There is an incredible similarity between your dish and another dish of ours we call 'risi e bisi' from Veneto region, which is a rice soup with peas and smoked pancetta. As well as peas and ham it is a combination very much used in Italy even to season tortellini and to which cream is added.