Peas & Pancetta (Alla Fiorentina): the Tuscan side dish
This recipe brings together sweet peas and savory Tuscan rigatino (a special kind of pancetta or bacon) in a traditional tuscan side dish. It's simple, flavorful, and a crowd-pleaser.
Servings: 6
Equipment
- Knife
- Skillet
- Saucepan
Ingredients
- 3 cups frozen or fresh peas
- 3.5 oz Tuscan Pancetta bacon, finely sliced
- 2 garlic cloves
- 1 bunch parsley chopped
- Chicken broth as needed
- 1 teaspoon sugar
- Olive oil as needed
- Salt to taste
- Pepper to taste
Instructions
- Prepare Pancetta: Remove the rind from the pancetta and slice it and then cut it into short, thin strips.3.5 oz Tuscan Pancetta
- Cook Pancetta: In a saucepan, heat a couple of tablespoons of olive oil and add the pancetta. Cook gently to melt the fat without browning too much.Olive oil as needed
- Add Garlic and Peas: Add cleaned, sliced, or slightly crushed garlic cloves to the saucepan. After flavoring, add the peas, chopped parsley, and a teaspoon of sugar.3 cups frozen or fresh peas, 2 garlic cloves, 1 teaspoon sugar, 1 bunch parsley
- Simmer: Cover the peas with warm chicken broth and season lightly with salt. Cook over moderate heat until the peas are tender.Chicken broth as needed, Salt to taste
- Serve: Once ready, serve the dish warm.Pepper to taste
Notes
- Tuscan Rigatino, also known as pancetta, is a traditional Italian delicacy from Tuscany, featured among Italy's traditional agricultural food products. Especially prevalent in the province of Grosseto, it's a year-round treat. The tender pork meat blends with the zest of pepper, creating a unique flavor that's sure to delight your taste buds. When sliced, it reveals layers of deep pink meat and deliciously marbled white and pink fat, melting delightfully in your mouth.
- If serving to children, replace pancetta with chicken breast pieces.
- Garlic lovers can leave whole cloves in the dish, slightly crushed. For those who prefer, substitute with a bit of chopped onion.
