Mangiatutto con Pancetta e Pomodoro
Region: Italy, Lazio
Category: Vegetables
Season: Any
Difficulty: Easy
This recipe is a specialty of the area around Rome and to the south where in the springtime new snap peas are picked young and eaten raw. Mangiatutto means eat them all, and that’s what you do, you eat the whole pea.
Yield: Makes 4 servings
Preparation Time: 35 minutes
3 tablespoons unsalted butter
1 ounce pancetta, cut into thin strips
1 small onion, chopped
1 pound snap peas, trimmed and their strings pulled and blanched briefly in boiling water and cooled
1 pound ripe tomatoes, peeled, seeded, and chopped
Salt and freshly ground black pepper to taste
Water as needed
8 slices French or Italian bread, fried in 3 tablespoons of garlic-flavored olive oil until light brown
1. In a skillet, heat the butter over medium heat, then cook the pancetta and onion until they both turn pinkish-white and the pancetta is a bit crispy, stirring, about 8 minutes.
2. Add the snap peas and tomatoes, season with salt and pepper, and cook until the snap peas are tender, adding tablespoons water to keep the skillet from drying out, about 20 minutes. Serve hot garnished with triangles of fried bread.
Posted: 01/02/2007
