1/4 or 1 cup pound of pancetta (dice)
1 shallot sliced
1 garlic clove minced
Grated orange zest
Juice from that orange
3 cups of pea's (You can use fresh)
1/4 cup of fresh Italian parsley
1 tablespoon of butter
Cook the pancetta in a large skillet on low heat, until crispy but not burnt for about 7 minutes.
Add the shallot, and garlic cook about 2 minutes and then add the orange juice. Add pea's and increase the temperature to medium. Cook until the peas are tender for about 4 minutes. Remove the pan from the heat and add the orange zest to the mixture, then parsley and butter. Season with salt if you would like, but take a bit first because pancetta has its own salty taste.
1 shallot sliced
1 garlic clove minced
Grated orange zest
Juice from that orange
3 cups of pea's (You can use fresh)
1/4 cup of fresh Italian parsley
1 tablespoon of butter
Cook the pancetta in a large skillet on low heat, until crispy but not burnt for about 7 minutes.
Add the shallot, and garlic cook about 2 minutes and then add the orange juice. Add pea's and increase the temperature to medium. Cook until the peas are tender for about 4 minutes. Remove the pan from the heat and add the orange zest to the mixture, then parsley and butter. Season with salt if you would like, but take a bit first because pancetta has its own salty taste.
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