Ken Migliorelli of Migliorelli Farm
tells us that he expects to have peas in the market this week.
Here's a great way to prepare them:
FRESH PEAS with PANCETTA & MINT
1/4 cup chicken stock
2 1/2 cups fresh peas
6 slices pancetta
1 oz butter
1 tbsp shredded mint leaves
cracked black pepper
Bring the stock to the boil in a saucepan over medium-high heat.
Add the peas, cover and cook for 5 minutes or until tender.
While the peas are cooking, cook the pancetta in a frying pan over high heat,
stirring, for 2 minutes or until crisp.
Toss the pancetta, butter, mint and pepper with the peas and serve immediately.
Serves 4 as a side dish.
* Recipe from Modern Classsics, Book 1
by Donna Hay
Harper Collins Publishers
