Peas with Onions and Guanciale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound cipolline onions or pearl onions |
1/2 pound 1/8-to 1/4-inch-thick guanciale or pancetta slices, diced |
2 pounds shelled fresh peas, blanched 5 minutes, or frozen peas, thawed |
Directions:
1. Blanch onions in large saucepan of boiling salted water 5 minutes. Drain, cool, and peel onions.
2. Sauté onions and guanciale in large skillet over medium heat until fat is rendered, guanciale is golden, and onions are brown in spots, about 10 minutes. Add peas; heat through. Season with salt and pepper. Transfer to bowl.
3. Ingredient tip: Guanciale (salt-cured pork jowl and cheek) is available at Italian markets and from .
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