Sandra This Bobby Flay Peas with Shallots and Pancetta is a simple, savory, and incredibly flavorful side dish. The recipe elevates frozen peas by combining them with the salty crunch of crispy pancetta and the delicate sweetness of slow-cooked shallots, all brought together in one pan. It’s a perfect, restaurant-quality accompaniment that’s ready in under 20 minutes.
Bobby Flay Peas with Shallots and Pancetta Ingredients
- 2 tablespoons olive oil
- 1/2 pound pancetta, cut into small dice
- 3 shallots, halved and thinly sliced
- Pinch of red pepper flakes
- 1 pound frozen peas, thawed
- Salt and freshly ground black pepper, to taste
- Optional: a squeeze of fresh lemon juice, to finish
How To Make Bobby Flay Peas with Shallots and Pancetta
- Crisp the Pancetta: Heat the olive oil in a large skillet or pan over medium heat. Add the diced pancetta and cook, stirring occasionally, until it is golden brown and crispy. Use a slotted spoon to remove the pancetta from the pan and place it on a paper towel-lined plate to drain, leaving the rendered fat in the skillet.
- Cook the Shallots: In the same pan with the pancetta fat, add the thinly sliced shallots and a pinch of red pepper flakes. Cook over medium-low heat, stirring, until the shallots are very soft, sweet, and translucent.
- Add the Peas: Add the thawed peas to the pan with the shallots. Increase the heat slightly and cook, stirring, for 2-3 minutes, just until the peas are heated through and vibrant green.
- Combine and Serve: Return the crispy pancetta to the pan and toss everything together. Season to taste with salt and freshly ground black pepper. For a true Bobby Flay finish, add a final squeeze of fresh lemon juice to brighten all the flavors. Serve immediately.
Recipe Tips
- How to get the most flavor? The most important secret is to not discard the pancetta fat! Cooking the shallots in the rendered fat from the pancetta is a non-negotiable step that infuses the entire dish with a deep, savory, smoky flavor.
- How to get perfectly crispy pancetta? The key is to render it slowly over a medium heat. This allows the fat to melt away, leaving the meat perfectly crisp and golden, not burnt or chewy.
- Can I make this ahead of time? This dish is at its absolute best when served fresh, as the pancetta is at its crispiest. However, you can cook the pancetta and the shallots in advance and store them in the fridge. Simply reheat them in the skillet, then add the peas to cook just before serving.
- Why thaw the peas? Thawing the peas completely before you add them to the pan allows them to heat through very quickly without releasing a lot of excess water, which could make the final dish soggy.
What To Serve With This Dish
This is a classic and versatile side dish that pairs wonderfully with a huge variety of main courses. Serve it alongside:
- A whole Roasted Chicken or a seared duck breast.
- Pan-seared scallops or a simple grilled fish fillet.
- A perfectly cooked steak or pork chop.
- As a flavorful component in a pasta or risotto dish.
How To Store Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the pancetta will lose its crispiness upon storing.
- Reheat: Gently reheat the mixture in a skillet over a medium-low heat until just warmed through.
Peas with Shallots and Pancetta Nutrition Facts
- Calories: 250 kcal
- Total Fat: 18g
- Total Carbohydrate: 18g
- Protein: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Pancetta is an Italian-style bacon that is salt-cured but not smoked. It has a deep, savory pork flavor. A good quality, thick-cut bacon is the best substitute if you can’t find it.
Yes, absolutely. If you are using fresh English peas, you will need to blanch them in boiling water for just 1-2 minutes first, then shock them in an ice bath before adding them to the skillet at the end.
No. The pinch of red pepper flakes adds a very subtle background warmth, not a noticeable heat. You can easily omit it for a completely mild dish, or add more for a spicier kick.
Try More Recipes:
- Bobby Flay Caramelized Vidalia Onion and Potato Gratin Recipe
- Bobby Flay Spice-Rubbed Corned Beef Recipe
- Bobby Flay Peach-Blackberry Pie Recipe
Bobby Flay Peas with Shallots and Pancetta Recipe
Description
A simple, quick, and incredibly flavorful side dish featuring sweet peas, crispy pancetta, and soft shallots, all brought together in one pan.
Ingredients
Instructions
- In a large skillet over medium heat, cook the diced pancetta in the olive oil until golden brown and crispy. Remove the pancetta with a slotted spoon, leaving the rendered fat in the pan.
- Add the sliced shallots and red pepper flakes to the pancetta fat and cook until soft and translucent.
- Add the thawed peas to the pan and cook for 2-3 minutes, stirring, until heated through.
- Return the crispy pancetta to the pan and toss everything together.
- Season to taste with salt and pepper and serve immediately.
Notes
- Use the Pancetta Fat: The most important tip for a deep, savory flavor is to cook the shallots in the fat rendered from the pancetta. Do not discard it!
- Don’t Overcook the Peas: The thawed peas only need a couple of minutes in the hot pan to warm through. Overcooking them will make them mushy and dull their bright green color.
