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Petits pois à la Française


You'll need

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

Method

  • 01
  • 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.

"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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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