Name: Peas with Onions and Guanciale
Yield: Makes 8 servings
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

Ingredient tip:

Guanciale (salt-cured pork jowl and cheek) is available at Italian markets and from salumeriabiellese.com.

Recipe information

Yield
Makes 8 servings

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

Preparation

Step 1
Blanch onions in large saucepan of boiling salted water 5 minutes. Drain, cool, and peel onions.
Step 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.

TagsPearl Onion Onion Root Vegetable Vegetable Guanciale Cured Meat Meat Pancetta Pea Bean and Legume Side Dinner Dairy Free Gluten Free Nut Free Quick Easy Saute Bon Appétit

Recipe notes

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