This simple but classic Neapolitan dish can be served as a side dish or on its own.
900g/2lbs shelled fresh peas/frozen peas
115g/4oz pancetta cut into small pieces
30g/1oz Unsalted butter
1 Large Onion, White, Coarsely Chopped
30ml/1 fl oz Extra Virgin Olive Oil
Salt & Ground Pepper
Place the onion, butter and oil in a medium sized deep saucepan over medium heat. Saute’ for at least 10 minutes until the onion is translucent. Add the pancetta, season with salt and pepper, and saute’ for several more minutes
Add the peas and cook them until soft, which is approximately 10 to 15 minutes for fresh peas and about 5 minutes for frozen peas. Add a little lukewarm water if the pan looks dry. The dish should not swimming in water. Serve hot.
*If using fresh shelled peas, soak them in a bowl of cold water for 20 minutes with a tablespoon of ordinary flour. This will tenderise the peas. If you prefer to use frozen peas, do not defrost them but simply add them to the saucepan as detailed in the recipe.