Sautéed Fresh Peas with Pancetta, Garlic and Mastiha

INGREDIENTS 4 PORTIONS
  • 1 pound (½ kilo) spring peas

  • 1 tbsp. extra virgin olive oil

  • 3 slices Italian pancetta (bacon), coarsely chopped

  • 2 garlic cloves, thinly sliced

  • ¼ cup Mastiha liqueur or dry white wine

  • Salt and freshly ground black pepper

  • 2 tbsp. extra virgin olive oil

  • 2 tbsp. Mastiha-scented olive oil

PREPARATION
  1. Trim the pea pods and remove any tough fibers from their seams.

  2. Heat the olive oil in a wide pot and sauté the pancetta over medium heat until lightly browned. Add the garlic and cook, stirring, until softened, about 2 minutes. Add the peas. Cover and cook for about 2 minutes, until slightly softened. Continue cooking. As soon as the peas are soft but al dente, pour in the liqueur or wine. Season with salt and pepper to taste. Continue cooking for about 7 minutes, or until tender. Remove from the heat. Place in a large platter, drizzle with the Mastiha-scented olive oil, and serve.

RECIPE'S PRODUCTS

SHOP NOW
SHOP NOW