Taccole con pancetta e pomodoro
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Taccole con pancetta e pomodoro
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Snap Peas with Pancetta and Tomato
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Ingredients
- 500g (1 lb) snap peas
- 50-75g (2-3 oz) 50-75g pancetta
- 150g (5 oz) cherry tomatoes cut in half
- 2 or 3 shallots or fresh spring onion finely minced
- salt and pepper to taste
- olive oil
Instructions
- In a skillet large enough to hold all the snap peas, sauté the pancetta over a moderate flame until its fat is well rendered and it is beginning to brown nicely. Add the shallots or fresh onions and let it sauté as well, until translucent.
- Add the tomatoes to the skillet and let them sauté until they just begin to melt, then add in the snap pea and give them a good turn so they are well covered with the pancetta and tomato.
- Sauté the snap peas, turning frequently, until they are done to your liking, as little as 5 minutes if they like them crisp tender and up to 15 if you prefer them "well done". There should be a small amount of sauce clinging to them. You may need add water along the way if things dry out too much.
- Serve right away.
Notes
- Cherry tomatoes can be subbed with small Campari style tomatoes, cut into cubes.
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