Green peas with cream sauce and pancetta – a detailed recipe cooking. 
The photodishes: Anna Williams Time: 30 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. (280 gr.) Young peeled or frozen peas peas
- 450 gr sugar peas, remove streaks
- 120 gr. peas, remove the veins and cut into thin stripes
- 120 gr. pancetta or bacon, diced
- 2 tbsp. l wheat flour
- 1.5 tbsp. lightly salted chicken stock
- 1/2 tbsp. fat cream
- Juice 1 Lemon
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: sugar peas in pods, lemon juice, cream, peas, pancetta, bacon, flour
Recipe preparation:
- In a large pan, bring salted water to a boil. Fill a large bowl with water and ice. Toss in boiling water peeled peas and cook for 1 min. Add sugar peas and continue cooking for 2 minutes, then add green peas and cook another 30 seconds Drain and submerge peas in ice water.
- Fry the pancetta in a pan at medium temperature for 8 – 10 min., Until crisp. Put the pancetta on the dish, lined with paper towels. Add in the same pan with melted flour and fry, stirring, 1 min. Add chicken broth, cream and continue cooking until the sauce boil in one third, about 6 minutes.
- Transfer the peas to a sieve and drain the excess water, then add to the pan with the sauce. Cook, stirring until until the peas are completely warmed up, 3-5 minutes. Mix lemon juice, salt and pepper. Arrange the peas in plates and sprinkle pancetta.
