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.
Carrots with Peas and Pancetta
From Whole FoodsServes 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.
Ingredients
24 baby carrots with tops3 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
Method
Cut 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.
never trust a carrot hoarder
ReplyDeletealways insist on fresh carrots which this dish had and it was delicious
needs jello
ReplyDeleteWhat do you think, Carrot Jello?
ReplyDeleteHmmmm...if I served this at my house, I'm pretty sure I'd be the only one who'd eat it. Peas are outlawed here at casa de jello.
ReplyDeleteSimple and good!
ReplyDeleteAnd um, I didn't make it, you did, so I don't know if it was actually simple. =) I meant simple as in just a few key ingredients but yummy!
ReplyDelete