I left out the Easter ham all day so people could pick at it. It dried out. I used some of it instead of pancetta in this recipe.
From Whole Foods
Serves 6 to 8
The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.
Ingredients24 baby carrots with tops
3 ounces pancetta, diced
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons butter
2 1/2 teaspoons sugar
1/2 teaspoons salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish
MethodCut carrot tops to 1 inch and peel or scrub carrots. Set aside.
Place pancetta in a large nonstick skillet and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Add carrots, water, vinegar, butter, sugar and salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.
Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.