Chef's Recipes

Petits pois à la Française

Australian Gourmet Traveller recipe for Petits pois à la Française

  • 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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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.

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.

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