SNAP PEAS WITH PANCETTA

By jarren

Ingredients

• 1 pound sugar snap peas, dethreaded and trimmed
• 1/4 pound pancetta, chopped
• 1/2 cup good olive oil
• 1 T freshly squeezed lemon juice
• 2 T Champagne or white wine vinegar
• 1/4 cup minced red onion
• 5 T freshly grated pecorino Romano cheese (or similar)
• 1 /s t freshly ground black pepper

Preparation

Step 1

Bring 2 -3 quarts of water to a boil in a large pot and add 1 T of salt. Fill a a large bowl with ice water and have a sieve or colander ready in the sink. Put the snap peas into the boiling water for only 10-15 seconds, drain and put immediately into the ice water. Cool complete and drain.

Meanwhile, place the pancetta and 1 T of water in a medium saute pan and cook over medium heat until the pancetta is browned and crisp, tossing occasionally to brown evenly. The water will evaporate and the pacetta will render some of the fat. Transfer to a place lined with paper towels to cool.

To make the vinaigrette, whisk together the olive oil, lemon juice, and vinegar. Pour enough vinaigrette on the snap peas to moisten. Add the remaining items and serve.