- 2 thick slices of pancetta*
- 1 tsp fennel seeds
- ½ red onion
- 250g frozen peas
- 250g frozen broad beans
- 250ml chicken stock
- 250ml white wine
- handful fresh basil
As winter opens it’s chilly door here in Australia, I’m experimenting with heavier, warmer dishes and this simple braise is one example.
This dish is a great one to get a good serve of veggies to your dinner table – with a lot of flavour.
Broad beans may draw looks of horror from some people with unfavourable childhood memories – but I challenge you to give this a go and be converted.
For a vegetarian option, omit the pancetta…but for me, it’s the hero of this dish.
Ask your local deli to cut you 2 thick slices of pancetta. Slice the pancetta into cubes, and add to a fry pan with the fennel seeds. You won’t need to add any oil – the pancetta will have plenty of fat to fry in.
Fry over medium heat for about 5 minutes or until the pancetta browns and crisps up.
Add the onion and cook for a further 2-3 minutes until the onion softens and becomes translucent.
Add the frozen peas and broad beans.
Add the stock and wine and bring the mixture to a boil. Reduce the heat to a simmer, and cook until the moisture reduces.
Stir through the basil and season with black pepper. The dish should have enough salt from the pancetta and stock, but taste and adjust to your liking.
Serve hot or cold!
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