Description
Ina Garten’s snap peas with pancetta elevate simple vegetables into a sophisticated side dish. Crisp pancetta and tender snap peas combine with garlic and olive oil, creating a delectable Mediterranean-inspired companion perfect for your dinner table.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) sugar snap peas, trimmed
- ¼ pound (113 grams) pancetta, sliced
- ½ cup (120 milliliters) good olive oil
Cheese and Seasonings:
- 5 tablespoons freshly grated Pecorino Romano cheese
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Dressing Components:
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Champagne or white wine vinegar
- ¼ cup minced red onion
Instructions
- Initiate the snap pea preparation by bringing 2 to 3 quarts (2.5 to 3.5 liters) of water to a rolling boil in a spacious pot, incorporating of salt. Simultaneously, create an ice bath in a large mixing bowl and position a sieve nearby.
- Submerge the snap peas in the boiling water for a brief 10 to 15 seconds, then rapidly drain and plunge them into the ice water to halt the cooking process and preserve their vibrant color and crisp texture.
- Once completely cooled, drain the snap peas again and carefully slice each pod lengthwise, creating elegant, thin strips. Transfer the prepared snap peas to a generously sized mixing bowl.
- For the pancetta, place the cured meat in a medium sauté pan with of water. Cook over medium heat, periodically stirring, until the pancetta transforms into golden, crispy morsels and its natural fat renders completely.
- Using a paper towel-lined plate, transfer the crispy pancetta to drain excess fat and allow for cooling.
- Craft the vinaigrette by whisking olive oil, freshly squeezed lemon juice, and Champagne (or white wine) vinegar until the mixture becomes smooth and fully emulsified.
- Assemble the salad by drizzling the vinaigrette over the snap peas, ensuring an even coating. Incorporate finely diced red onion, crumbled pancetta, freshly grated Pecorino Romano cheese, and season with salt and black pepper.
- Gently toss all ingredients to achieve a harmonious blend of flavors, adjusting seasonings to personal preference.
- Serve the salad immediately or allow it to rest briefly at room temperature, permitting the flavors to meld and intensify before enjoying this refreshing side dish.
Notes
- Prevent Soggy Snap Peas: Blanch the peas for mere seconds to maintain their crisp texture and vibrant green color, ensuring they stay perfectly tender-crisp.
- Select Premium Pancetta: Choose high-quality, artisanal pancetta to elevate the dish with its rich, salty crunch and intense flavor profile.
- Shock Peas Instantly: Plunge blanched peas into an ice bath immediately, halting the cooking process and preserving their bright color and snappy texture.
- Personalize Vinaigrette Flavor: Taste and tweak the dressing, adding extra lemon juice or vinegar to create a perfectly balanced tanginess that suits your palate.
- Maximize Cheese Potential: Hand-grate Pecorino Romano moments before serving to unlock its most intense, melty, and aromatic qualities.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks, Lunch, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 202.81 kcal
- Sugar: 1.51 g
- Sodium: 287.91 mg
- Fat: 19.31 g
- Saturated Fat: 5.5 g
- Fiber: 0.7 g
- Protein: 4.34 g
- Cholesterol: 14 mg