In Italian this preparation is called mangiatutto con pancetta e pomodoro which are snap peas cooked with pancetta and tomatoes. This recipe is a specialty of the area around Rome and to the south in the region of Lazio 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. Traditionally, one cooks this in olive oil, but if you would rather use butter it is delicious.
Snap Peas with Pancetta and Tomatoes
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Cook time
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It is important that you string the peas as best you can because it is unpleasant to chew and to get them stuck in your teeth.
Author: Clifford A. Wright
Recipe type: Vegetable
Cuisine: Italian
Serves: 4
Ingredients
- 3 tablespoons extra-virgin olive oil
- 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
Instructions
- In a skillet, heat the olive oil over medium heat, then cook, stirring, the pancetta and onion until they both turn pinkish-white and the pancetta is a bit crispy, 6 to 8 minutes.
- 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.
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