Bobby Flay Peas with Shallots and Pancetta

This simple dish is full of flavor! The pancetta gets crispy and adds a savory crunch, while the shallots and peas bring sweetness to balance it out. It’s the perfect side to any meal and only takes a few steps to make.

Ingredients Needed:

• 2 tablespoons olive oil
• 1/2 pound pancetta, cut into small dice
• 3 shallots, halved and thinly sliced
• Pinch red pepper flakes.
• 1 pound frozen peas, thawed

How To Make Peas with Shallots and Pancetta?

1. Heat the Olive Oil: Warm the olive oil in a large pan over medium heat.
2. Cook the Pancetta: Add the pancetta and cook until it’s golden brown and crispy. Remove from the pan and place it on a plate lined with paper towels.
3. Cook the Shallots: In the same pan, add the shallots and red pepper flakes. Cook until the shallots are soft.
4. Add the Peas: Add the thawed peas to the pan and cook until they’re heated through.
5. Serve: Transfer the peas to a bowl and top with the crispy pancetta. Enjoy!

Recipe Tips:

• Cook Pancetta Until Crispy: Make sure to cook the pancetta until it’s crispy. This gives the dish its delicious crunch and rich flavor. If it’s not crispy, it won’t add the right texture.
• Don’t Overcook Shallots: Be careful not to overcook the shallots. They should be soft, but not browned or crispy. Overcooking them can make the flavor too strong.
• Thaw Peas Completely: Make sure your peas are fully thawed before adding them to the pan. This helps them heat up evenly and prevents them from becoming mushy.
• Use a Large Pan: Use a large, high-sided pan to cook the pancetta and peas. This will help everything cook evenly and prevent spills when stirring.
• Adjust the Red Pepper Flakes: Start with just a pinch of red pepper flakes. You can always add more later if you want extra heat, but it’s easier to add than to take away.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover peas cool to room temperature. After that, store them in an airtight container in the fridge. They will last for up to 2 days.
• Reheat: Reheat the peas in a pan over low heat, stirring occasionally, until they are warmed through.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 800mg
• Potassium: 400mg
• Total Carbohydrate: 18g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 12g

Try More Bobby Flay Recipes:

• Bobby Flay Brussels Sprouts With Pomegranate
• Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons
• Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise

Bobby Flay Peas with Shallots and Pancetta

Author: Mohamed Shili Cooking Method:Sautéing Cuisine:American Courses:Side Dish Recipe Keys: P Peas with Shallots and Pancetta

Difficulty:BeginnerPrep time: 5 minutesCook time: 15 minutesRest time: minutesTotal time: 20 minutesServings:4 servingsCalories:250 kcal Best Season:Suitable throughout the year

Description

This simple dish is full of flavor! The pancetta gets crispy and adds a savory crunch, while the shallots and peas bring sweetness to balance it out. It’s the perfect side to any meal and only takes a few steps to make.

Ingredients

• 2 tablespoons olive oil
• 1/2 pound pancetta, cut into small dice
• 3 shallots, halved and thinly sliced
• Pinch red pepper flakes.
• 1 pound frozen peas, thawed

Instructions

1. Heat the Olive Oil: Warm the olive oil in a large pan over medium heat.
2. Cook the Pancetta: Add the pancetta and cook until it’s golden brown and crispy. Remove from the pan and place it on a plate lined with paper towels.
3. Cook the Shallots: In the same pan, add the shallots and red pepper flakes. Cook until the shallots are soft.
4. Add the Peas: Add the thawed peas to the pan and cook until they’re heated through.
5. Serve: Transfer the peas to a bowl and top with the crispy pancetta. Enjoy!

Notes

• Cook Pancetta Until Crispy: Make sure to cook the pancetta until it’s crispy. This gives the dish its delicious crunch and rich flavor. If it’s not crispy, it won’t add the right texture.
• Don’t Overcook Shallots: Be careful not to overcook the shallots. They should be soft, but not browned or crispy. Overcooking them can make the flavor too strong.
• Thaw Peas Completely: Make sure your peas are fully thawed before adding them to the pan. This helps them heat up evenly and prevents them from becoming mushy.
• Use a Large Pan: Use a large, high-sided pan to cook the pancetta and peas. This will help everything cook evenly and prevent spills when stirring.
• Adjust the Red Pepper Flakes: Start with just a pinch of red pepper flakes. You can always add more later if you want extra heat, but it’s easier to add than to take away.

Keywords:Bobby Flay Peas with Shallots and Pancetta