Humble Leftover Peas into Magnificent Frittata

Frittata di piselli

An efficient cook will always be able to squeeze two dishes out of one.  This is the reason leftovers are not to be thought of as too much food but rather as the beginning to the next.  Many times we don’t have enough leftovers to make two servings but plenty to add to a new creation.  An example is a dish from the Italian region of Emilia-Romagna of peas cooked with pancetta in milk called piselli alla pancetta e latte.  It’s an ideal dish with roast pork and the leftovers make a wonderful frittata.

Peas with Pancetta and Milk

2 ounces (1/2 stick) unsalted butter

1 medium onion, finely chopped

½ pound pancetta, chopped

1 pound shucked fresh peas (from about 3 pounds of pods)

Salt and freshly ground black pepper to taste

1 ½ cups whole milk

In a sauté pan, melt the butter over medium-high heat then cook, stirring, the onion until soft, about 4 minutes.  Add the pancetta and cook, stirring, until beginning to get slightly crispy, about 3 minutes.  Add the peas and season with salt and pepper.  Pour in the milk, increase the heat to high and let it evaporate, stirring, until it is creamy, about 5 minutes. Serve hot.

Note: Leftovers can be used to make a frittata di piselli.  Butter a 6-inch-round casserole or any small baking casserole and mix the leftovers with 3 large eggs and a little salt.  Preheat the oven to 425 degrees F and bake until a skewer stuck in the middle comes out clean, about 25 minutes. Place a plate on top of the casserole and flip to unmold.

Makes 4 servings