Trust the French to take the ever humble green pea and make it a masterpiece. Petit Pois a la Francaise, or r as I like to call them, Fancy French Peas. Please, don’t skimp on the butter.
- 8 ounces salt pork
- 3 tablespoons butter, divided
- 2 large shallots, thinly sliced
- 1 1/2 cups shelled fresh peas
- 1/3 cup chicken stock
- Salt and pepper
- 1/2 cup butter or bib lettuce, thinly cut
- Blanch your salt pork: place salt pork, whole, into a small pot covered by COLD water. Bring water to a boil then reduce to a simmer. A foamy scum will form on the top of the water, skim this off with a spoon as needed and discard. Simmer for about 7 minutes then remove salt pork from water, rinse it under cold water and allow to cool. When it’s cool enough to handle, cut into lardons (pieces approximately 1 centimeter square by 2 centimeters long).
- Melt 2 tablespoons of butter in a medium sized pot. Add the shallots and sweat them for about two minutes, then add your salt pork lardons and continue cooking until golden. Add peas and stock then season. Cook, uncovered, until peas are almost tender, about 5 minutes.
- Add the remaining butter, then the lettuce and stir through. Remove from heat and let stand for a minute to wilt the lettuce.
- Taste test for seasoning (and deliciousness) and serve.
No salt pork? Fine. Use a good, thick-cut smoked bacon. Slice bacon across the rasher to make a nice chunky piece about a 1/2 inch wide. No need to blanch, just add to onions in step two. Cook and drain fat as needed. It’ll be our little secret.
- Category: Side Dish
- Cuisine: French