a little petit pois, pancetta + thyme stew
Another accompanying stew for fish - again, I make it regularly.
serves two
75g pancetta, cubed
75ml white wine
125ml double cream
125g frozen petit pois, defrosted
a sprig of thyme, leaves only.
salt + black pepper
Fry the pancetta slowly, without using any oil, until crispy. Drain of any fat, pour in the wine and reduce by about two-thirds. Add the cream, peas and thyme. Simmer to reduce to a sauce like consistency. Season (you might not need any salt).
serves two
75g pancetta, cubed
75ml white wine
125ml double cream
125g frozen petit pois, defrosted
a sprig of thyme, leaves only.
salt + black pepper
Fry the pancetta slowly, without using any oil, until crispy. Drain of any fat, pour in the wine and reduce by about two-thirds. Add the cream, peas and thyme. Simmer to reduce to a sauce like consistency. Season (you might not need any salt).
