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Petits pois à la Française

Petits pois à la Française

"I first tasted petits pois à la Française at a restaurant in Lyon five years ago, and Manu Feildel's recipe at l'Ètoile is equally delicious. Will he be happy to share the recipe?"
Kirsty Bond, Newtown, NSW

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Petits pois à la Française

Serves 6
Cooking Time Prep time 20 mins, cook 15 mins
250 gm   speck, cut into lardons
6   spring onions, white part only, trimmed, halved
80 gm   unsalted butter, coarsely chopped
500 gm   frozen peas, defrosted
60 ml (¼ cup)   chicken stock
¼   iceberg lettuce, shredded


1 Heat a frying pan over medium-high heat, add speck and fry until golden (3-4 minutes). Add onion and butter and stir occasionally until onion is tender (3-4 minutes). Add peas and stock, bring to the simmer, add lettuce and simmer until lettuce is tender and liquid is reduced to coating consistency (3-4 minutes). Season to taste and serve warm.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

RECIPE Manu Feildel, l'Ètoile PHOTOGRAPHY Ben Dearnley STYLING Claire Delmar


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