Petits pois à la Française

Name: Petits pois a la Francaise
Total time: 35 min
Yield: Serves 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

Australian Gourmet Traveller recipe for Petits pois à la Française

Jun 29, 2012 2:06am

Serves 6
20 mins preparation
15 mins cooking

"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.