It's a gorgeous lunch dish, but also wonderful when served next to a simple roast chicken or rack of lamb. I think I may be serving it for Easter dinner next Sunday, and I'll probably be gathering all my ingredients at the Saturday market in Boulogne-sur-Mer. Not sure what I'll make for dessert yet, but stay tuned. I'll keep you posted!
In the meantime, here's the recipe.
Petits pois à la française
knob of butter
8 shallots, quartered
185g smoked bacon, sliced into thick strips
175 ml good chicken stock
1 little gem lettuce, sliced into strips
fleur de sel
freshly cracked pepper
Clean your peas. Melt the knob of butter in a pan and once it starts to brown, add the shallots. Allow them to gently caramelize, tossing them around every now and then. Once they look soft and sweet (about 5 minutes), add the bacon and give that all about 2-3 minutes. Now toss in the peas along with a little salt and pepper. Give that another minute or two before adding in the stock and letting the dish cook with the lid on for 7-10 minutes. Finally, remove the pan from the heat and stir in the little gem lettuce with a bit more salt and pepper. Serve and enjoy!
See how to make the recipe here: