Description
Ina Garten’s snap peas with pancetta elevate simple vegetables into a gourmet side dish. Crisp pancetta adds salty depth, while fresh snap peas provide garden-fresh crunch for elegant family meals.
Ingredients
Scale
- 1 pound (454 grams) sugar snap peas, trimmed
- ¼ pound (113 grams) pancetta, sliced
- 5 tbsps freshly grated Pecorino Romano cheese
- ½ cup (120 milliliters) good olive oil
- 2 tbsps freshly squeezed lemon juice
- 2 tbsps Champagne or white wine vinegar
- ¼ cup minced red onion
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Boiling Preparation: Fill a large pot with water, salt generously, and bring to a vigorous boil while simultaneously preparing an ice bath in a separate bowl.
- Blanching Process: Swiftly immerse snap peas in boiling water for 10-15 seconds, then immediately transfer to ice water to preserve color and crispness, ensuring a vibrant green appearance.
- Pancetta Rendering: Cook pancetta in a sauté pan with a splash of water over medium heat, stirring occasionally until pieces turn golden and crisp, releasing their natural fat completely.
- Vinaigrette Creation: Whisk olive oil, lemon juice, and Champagne vinegar until the mixture becomes smooth and fully emulsified, creating a bright, zesty dressing.
- Salad Assembly: Slice cooled snap peas lengthwise, then combine with crispy pancetta, finely diced red onion, and freshly grated Pecorino Romano in a large mixing bowl.
- Flavor Infusion: Drizzle prepared vinaigrette over the ingredients, tossing gently to ensure even coating and distribution of flavors, then season with salt and freshly ground black pepper.
- Serving Suggestion: Allow the salad to rest briefly at room temperature, letting the flavors meld and intensify before presenting this elegant and refreshing side dish.
Notes
- Blanch with Precision: Cook snap peas exactly 10-15 seconds to maintain vibrant green color and crisp texture, preventing overcooking and mushy vegetables.
- Ice Bath Technique: Immediately plunge blanched snap peas into ice water to stop cooking process, preserving nutritional value and ensuring perfect crunch.
- Pancetta Rendering: Cook pancetta slowly over medium heat, allowing natural fat to release and create golden, crispy bits without burning the meat.
- Vinaigrette Emulsion: Whisk oil, lemon juice, and vinegar thoroughly to create a smooth, well-integrated dressing that coats snap peas evenly and enhances overall flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks, Lunch, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 296
- Sugar: 3 g
- Sodium: 532 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 24 mg