Are you looking for a delightful side dish that is bursting with flavor and easy to make? Look no further than this vibrant trio of snap peas, leeks, and pancetta. This delectable dish combines the sweetness of snap peas, the subtle sharpness of leeks, and the savory richness of pancetta to create a harmonious and satisfying culinary experience.
Prepared in just two simple steps, this versatile recipe can be enjoyed as a side dish to grilled meats, roasted chicken, or flaky fish. It also makes a fantastic vegetarian main course when served with a side of crusty bread. The snap peas retain their crisp-tender texture, while the leeks and pancetta add a tender and flavorful contrast. Additionally, this recipe includes variations for a vegetarian option, a spicy kick, and a touch of tangy citrus, allowing you to customize it to your taste preferences. Get ready to elevate your next meal with this delightful combination of snap peas, leeks, and pancetta.
LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA
Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.
Provided by Susan Spungen
Categories dinner, grains and rice, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
- Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
- Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
- Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
- Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
- Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.
SNAP PEAS WITH PANCETTA AND PARMESAN
Steps:
- Preheat the oven to 450 degrees.
- Place the pancetta slices on a baking rack set in a sheet pan and roast for 8 to 10 minutes until crisp. Remove from the oven and set aside to cool.
- Meanwhile, bring 2 to 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready in the sink. Put the snap peas into the boiling water for only 10 or 15 seconds, drain, and put immediately into the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in a large bowl.
- Place the snap peas in a large bowl and add the red onion.
- To make the vinaigrette, whisk together the olive oil, vinegar and lemon juice. Pour enough vinaigrette on the snap peas to moisten. Crumble the pancetta over the salad and add 1 teaspoon salt and the pepper. Add the Parmesan and toss well.
SNAP PEAS, LEEKS AND PANCETTA
Make and share this Snap Peas, Leeks and Pancetta recipe from Food.com.
Provided by Lori Mama
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring large pot of water to a boil and cook the peas for 5 minutes or until crisp tender.
- Drain and plunge into cold water.
- Pat dry and place in large bowl.
- Set aside.
- In large saute pan, fry the pancetta until golden.
- Add the leeks and continue sauteing until they become limp.
- Add the garlic and cook until fragrant.
- Combine with the peas along with the vinegar.
- Season to taste with salt and pepper.
- Serve at room temperature.
Nutrition Facts : Calories 75.4, Fat 0.6, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 17.1, Fiber 5.9, Sugar 3.5, Protein 3.6
Tips:
- Utilize fresh ingredients: The freshness of the snap peas, leeks, and pancetta greatly influences the overall taste of the dish. Choose vibrant green snap peas, firm and crisp leeks, and high-quality pancetta with a good fat-to-meat ratio.
- Cook the pancetta until crispy: Rendering the pancetta properly is key to infusing the dish with its rich, savory flavor. Cook it over medium heat, allowing it to gradually release its fat and crisp up, without burning.
- Blanch the snap peas briefly: Blanching the snap peas helps preserve their vibrant color and crisp texture while maintaining their nutritional value. Quickly immerse them in boiling water for a few seconds, then transfer them to an ice bath to stop the cooking process.
- Use a flavorful broth: The broth adds depth and complexity to the dish. Opt for a high-quality vegetable or chicken broth, or even a combination of both. Consider using homemade broth for an extra layer of flavor.
- Season to taste: While the recipe provides a starting point for seasoning, adjust the salt, pepper, and garlic powder to your preference. Taste the dish at various stages of cooking and make any necessary adjustments.
Conclusion:
This delectable dish of snap peas, leeks, and pancetta offers a delightful combination of flavors and textures. The crispy pancetta adds a savory touch, while the tender snap peas and leeks provide a refreshing crunch. The flavorful broth ties all the ingredients together, creating a harmonious and satisfying dish. Whether served as a side or enjoyed as a main course, this recipe is sure to impress with its simplicity and elegance. The use of fresh, high-quality ingredients and careful attention to cooking techniques elevate this dish beyond the ordinary, making it a culinary delight that showcases the natural goodness of these seasonal vegetables.
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