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Fresh peas with pancetta, garlic and mastiha aroma

Fresh peas with pancetta, garlic and mastiha aroma

Ingredients for 4 servings

  • ½ kilo fresh tender peas
  • 1 tbsp extra virgin olive oil
  • 3 slices Italian pancetta (bacon), coarsely chopped
  • 2 garlic cloves, sliced very thin
  • ¼ cup mastic liqueur or dry white wine
  • salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp mastic flavored olive oil

Cooking instructions

  1. We remove the fibers from the peas and, as much as possible, keep them whole.
  2. Heat the oil in a wide pot and sauté the pancetta over medium heat until it becomes golden brown. Add the garlic and continue cooking, stirring frequently, for about 2 minutes until it softens. Add the peas, cover the pot, and continue cooking for about 2 more minutes until they slightly wilt.
  3. Remove the lid, stir, and once the peas have softened, add the liqueur or wine. Season with salt and pepper to taste. Continue cooking for about 7 more minutes until they soften.
  4. Remove the pot from the heat, transfer the peas to a serving platter, drizzle with the flavored olive oil, and serve.

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