From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Warm 2 Tablespoons oil in a large heavy skillet over medium-low heat. Add the onion. Saute for 5 minutes or until tender. Stir in the pancetta, peas, parsley and broth.
Cook for 3 minutes or until the peas are heated through. Season with the salt and pepper.
HINT: Use bacon if pancetta is unavailable. Pancetta is an Italian bacon cured in salt and found at Italian markets, some specialty food stores and some supermarkets.
SERVINGS: 6
- 2 Tablespoons olive oil
- 3/4 cup finely chopped onion
- 3 ounces pancetta, crisp-fried, crumbled
- 2 (10-ounce) packages frozen tiny peas, thawed
- 1/4 cup finely chopped fresh Italian parsley
- 3 Tablespoons canned beef broth
- Salt and pepper to taste
TO PREPARE:
Warm 2 Tablespoons oil in a large heavy skillet over medium-low heat. Add the onion. Saute for 5 minutes or until tender. Stir in the pancetta, peas, parsley and broth.
Cook for 3 minutes or until the peas are heated through. Season with the salt and pepper.
HINT: Use bacon if pancetta is unavailable. Pancetta is an Italian bacon cured in salt and found at Italian markets, some specialty food stores and some supermarkets.
SERVINGS: 6
