PETITS POIS DE L'OUSTAU DE BAUMANIèRE

Petits Pois de L'Oustau de Baumanière image

Provided by Elaine Sciolino

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 8

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Ingredients

1 1/2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
2 ounces sliced uncured pork belly or bacon, cut into 1/4-inch dice
3 scallions, white and light green portions only (reserve remainder for another use), thinly sliced crosswise
8 ounces fresh green shelled peas, peeling optional (see Note)
2 to 3 tablespoons veal or chicken stock
Salt and freshly ground black pepper
2 romaine lettuce leaves, sliced crosswise into 1/2-inch ribbons

Steps:

In a medium skillet over medium heat, combine olive oil and butter. When butter is melted, add pork belly or bacon and sauté until browned and beginning to crisp, about 2 minutes.
Add scallions and peas, and stir for 1 minute. Add stock, and season to taste with salt and pepper. Cover, reduce heat to low and cook just until peas are well heated and barely tender, 1 to 3 minutes depending on the freshness and size of the peas.
Add lettuce, stir to combine and remove from heat. Serve immediately.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 310 milligrams, Sugar 5 grams, TransFat 0 grams