Fresh Spring Peas with Italian Bacon and Onions
The Simple Joys of Springtime. And Italian countryside living. This morning at our neighborhood farmers’ market, I was thrilled to come upon large cases full of fresh, delicious edibles of all sorts. From artichokes to asparagus; to baby onions, broad beans, swiss chard, fennel, apples, oranges, kiwis, and so on. I kept on thinking of how fortunate I am to live in such a beautiful place, immersed in the nature of the hills of Massa Lubrense, with the fertile, mineral-rich lands and a climate that is ideal for vegetation. It’s no wonder I have never met a local farmer that didn’t tend to his land and crops, con amore, regardless of the season and hard work involved. The work must be so satisfying. 
When I came upon the cases of brightly colored, sweet pea pods, I was in heaven. There is no other vegetable that catapults me more into the joys of spring cooking than little, tender sweet peas.
This classic vegetable side dish, made with freshly podded sweet peas, little slivers or cubes of Italian bacon (pancetta), finely chopped onion, a bay leaf, and salt, is a regular on spring tables in homes throughout the Campania region for the Easter Sunday meal, or any other meal during the season to accompany roasted or grilled meats, but especially lamb, poultry, and pork dishes.
Here’s the recipe. It’s so quick and easy to put together, wholesome, and simply delicious. Buon appetito (Enjoy your meal)!
Fresh Spring Peas with Italian Bacon and Onions
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion coarsely chopped
- 1 bay leaf
- 1 1/4-ounces Italian bacon (pancetta) cut into small thin strips or small dice
- 2 cups shelled spring peas, or one 10-ounce package frozen peas defrosted
- 1/4 cup dry white wine
- salt and freshly ground black pepper
Instructions
- Bring a small pot of water (or chicken stock) to a boil. Reduce the heat to low and maintain a gentle simmer while you prepare the peas.
- In a medium skillet over medium-low heat, combine the olive oil, onion, and bay leaf and gently sauté until the onion just begins to soften, about 2 minutes, stirring occasionally. Add the pancetta and stir until it begins to release its fat, about 3 to 4 minutes longer.
- Add the peas to the pan and toss to combine. Pour in the wine and a small ladleful of the simmering water and toss occasionally until the peas are tender, about 15 to 20 minutes, adding additional water from time to time, as needed to finish the cooking. Towards the end of the cooking, season with salt and pepper.
- Serve hot or warm.