How Easy is That?

That's the question the Barefoot Contessa's new book asks!  It's rhetorical and I can't help but answer it! I just got my copy in the mail and really enjoyed it so far. Great recipes, beautiful pictures, hey, it's Ina Garten, so I'd expect nothing less! It delivers a ton of easy recipes, already bookmarked!   So the answer to "How Easy is That?" would be a resounding "VERY EASY!"

First recipe I tried was the Snap Peas with Pancetta! Just happen to have Pancetta in the freezer for just in case. Hey, you never know when you might need some Italian bacon!  You could use regular bacon, too, if you wanted. I loved it, and ending up serving it warm, but would be just as nice as a cold side! Even Miss Picky liked it! I made the peas ahead and although when I reheated it after shocking it, the green wasn't as bright, it was still so good! Would have been better if I remembered to sprinkle the Pecorino on. Can't remember everything. And I usually don't!

Snap Peas with Pancetta

Source: Barefoot Contessa: How Easy is That? by Ina Garten, 2010

adapted by There's Always Thyme to Cook

Printable Recipe

1 tablespoon salt
1 pound sugar peas, trimmed
1/4 pound pancetta, diced
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1/4 cup minced red onion
5 tablespoons freshly grated Pecorino Romano cheese
salt and freshly ground black pepper

My notes -- Instead of blanching you can also steam the snap peas in the microwave on high power for about 6 minutes, then drain in a colander and immerse in ice water. I also served it warm, so I heated it again in the microwave for about 2 minutes before I added the vinaigrette and bacon. If you make the peas in advance and reheat, it loses it's bright green color but still tastes delicious!

Bring 2-3 quarts of water to a boil in a large pot and add 1 tablespoon salt. Fill a large bowl with ice water and have a colander ready in the sink. Put the snap peas into the boiling water for about 15 seconds, drain in the colander in the sink, and immediately put them in the bowl with the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in bowl.

Place the pancetta and 1 tablespoon of water in a medium saute pan and cook over medium heat, tossing occasionally, until the pancetta is browned evenly and crisp. Transfer to a plate lined with paper towels to cool.

To make the vinaigrette, whisk together the olive oil, vinegar, and lemon juice. Pour vinaigrette over the snap peas, add the red onion, pancetta, and Pecorino. Toss well and season with salt and pepper, to taste.

And I'll join Suzy from Kitchen Bouquet with an Ina Garten Flashback for Flashback Friday. If you haven't tried it, The Barefoot Contessa Guacamole Salad is a really big, big favorite here. Click here to see the post on Guacamole Salad!

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