Chef's Recipes

Petits pois à la Française

Australian Gourmet Traveller recipe for Petits pois à la Française

Jun 29, 2012 2:06am
  • Serves 6
  • 20 mins preparation
  • 15 mins cooking
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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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.

Notes

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

  • Cuisine:French
  • Course:Side Dish
  • Photography: Ben Dearnley
  • Styling: Claire Delmar
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