Sautéed Peas Roman-Style

peas

Why Roman style? Simply because I learned this recipe when I was a student in Rome — many years ago. It’s a recipe that one of my professors talked about in the hallway between classes. It’s never left my repertoire.

It’s so easy. So lovely. A perfect accompaniment to meat, fish, seafood. And so pretty, too!

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Sautéed Roman Peas w Onion & Pancetta

2 tablespoons olive oil, plus more for drizzling

1/3 cup pancetta, diced

1 medium onion, peeled, halved, thinly sliced

¼ cup wine

1 lb. bag frozen peas

salt & pepper to taste

Heat oil in a medium sauté pan. Add the pancetta. Cook until lightly browned. Add onion & cook until softened, about 3-4 minutes. Add the wine. Let it simmer for a minute or so and mostly evaporate. Add peas and a ¼ cup of water. Cook until peas defrost and water evaporates. Season with salt and pepper. Drizzle a little olive oil. Serve.

BOOK peas roman

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