Name: Petits pois à la Française
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 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 chicken stock (¼ cup); ¼ iceberg lettuce, shredded

Petits pois à la Française

Australian Gourmet Traveller recipe for Petits pois à la Française

Serves 6

Prep

20M

Cook

15M

Total

35M

“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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Ingredients

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 chicken stock (¼ cup)

¼ iceberg lettuce, shredded

Method

Main

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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Profile Claire Delmar