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Bon Appétit

Peas with Onions and Guanciale

By Alex Palermo

4.3

(5)

Ingredient tip:

Guanciale (salt-cured pork jowl and cheek) is available at Italian markets and from salumeriabiellese.com.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 pound cipolline onions or pearl onions
1/2 pound 1/8-to 1/4-inch-thick guanciale or pancetta slices, diced
2 pounds shelled fresh peas, blanched 5 minutes, or frozen peas, thawed

Preparation

  1. Step 1

    Blanch onions in large saucepan of boiling salted water 5 minutes. Drain, cool, and peel onions.

    Step 2

    Sauté onions and guanciale in large skillet over medium heat until fat is rendered, guanciale is golden, and onions are brown in spots, about 10 minutes. Add peas; heat through. Season with salt and pepper. Transfer to bowl.

TagsPearl OnionOnionRoot VegetableVegetableGuancialeCured MeatMeatPancettaPeaBean and LegumeSideDinnerDairy FreeGluten FreeNut FreeQuickEasySauteBon Appétit
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