Peas, bacon & onions

Peas, bacon & onions

Piselli, pancetta e cipolle

By
From
Tuscany
Serves
4-6
Photographer
Helen Cathcart

Imagine a glass jar of peas in Giancarlo’s mother’s cantina (pantry). The jar is full of summer’s sweetest early young peas preserved in water, salt and a little sugar. On the jar is a handwritten label ‘Piselli, Giugno 1955’. Now imagine a tin of peas from your nearest supermarket. Not quite the same idea? Actually, the contents are more or less the same; don’t diss tinned peas – as a standby vegetable they are sweet and delicious! If fresh peas are in season and you like the therapeutic practise of podding, do use those instead.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
2 slices bacon, cut into 1 cm strips
1 small white onion, peeled and finely chopped
1 x 400g tin petits pois, boiled until tender
or 250g fresh peas, boiled until tender
salt
freshly ground black pepper

Method

  1. Heat the oil in a saucepan over a medium heat. Add the bacon and onion, and sauté until the onion is soft and the bacon is cooked through. Add the tin of peas with half the liquid from the tin (discard the rest), or add the fresh boiled peas with a splash of cooking water. Heat through for around 5 minutes over a medium heat until the peas are hot. Season with salt and pepper to taste and serve straight away, or keep warm until ready to eat.
Tags:
Italy
Italian
Caldesi
Tuscany
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