It is a classic Roman recipe that is very quick to prepare and very colorful, ideal to take out of town. The crunchiness of the bacon goes very well with the softness of the peas. The ideal would be to do it in the spring, because it is the season of the peas which in this season are softer, tender and with many more nutrients.
300 grams of spring peas
3 slices of bacon
1 or 2 fresh chillies
half a glass of white wine
1 white, golden or red onion in order of strength of flavor
Take the bacon and cut it into thinner slices because it must become crunchy.
Then make the chilli cut into fairly small pieces. Maybe remove the seeds to remove a little spicy. You can also use dried chilli which will be much less strong than the fresh one, or the powdered one like me.
Slice the onion and julienne as much as possible. I remind you that the white is stronger while the red is the most delicate. In the middle is the golden one.
Start with the pillow because it takes longer. Cut the slices very thin and put them to drain without oil over low heat in an iron pan.
Until they have released their fat and become transparent.
Meanwhile, in a pan put the onion slices and the red pepper to brown (a few moments since they are very thin) over very low heat, until the onion is golden. I used chilli powder, and you can’t see it. But it feels, and how it feels.
Then put the peas in the same pan to brown over very low heat. Be on the lookout because especially when fresh they are very tender and they burn in an instant.
At this point the pillow will have become transparent. Raise the heat to maximum and stop cooking by pouring the wine to evaporate; please stay away from the pan that could splash. In this way the bacon will become crunchy in a few seconds without burning.
Finally lower the heat, and put the peas to brown in the pan with the bacon for a few more seconds to flavor them.
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Enjoy your meal!