g VEGETABLES g CONTENTS
This is a great combination that goes particularly well with grilled or fried meats. I find it better to boil the broccolini and peas briefly before stir-frying, to ensure the vegetables are tender.
Serves 4
8 oz (225 g) broccolini, ends trimmed
7 oz (200 g) sugarsnap peas
3 oz (85 g) diced pancetta
3 tbsp olive oil
7 oz (200 g) crimini mushrooms, quartered
2 garlic cloves, thinly sliced
salt and freshly ground black pepper
1. Put the broccolini and sugarsnap peas in a large pan of salted boiling water, bring back to a boil, and boil for 2 minutes. Drain thoroughly in a colander, rinse under cold running water, and drain well again. (See Blanch the vegetables.)
2. Heat a large, nonstick sauté pan, deep-sided frying pan, or wok over low heat. Add the pancetta and stir-fry until crisp, for 4–5 minutes, increasing the heat as necessary (see Crispy pancetta). Using a slotted spoon, transfer to paper towels to drain.
3. Leave 1 teaspoon of the pancetta fat in the pan (remove any excess), then add the olive oil and heat. Add in the mushrooms and garlic, and stir-fry over medium–high heat for 2–3 minutes. Add the drained broccolini and sugarsnap peas and stir-fry for about 2 minutes (see Stir-fry briefly).
4. Mix in the drained crispy pancetta, season with salt and pepper, and serve drizzled with the juices from the pan.
BROCCOLINI, SUGARSNAP PEA, AND PANCETTA STIR-FRY
KEYS TO PERFECTION
Blanch the vegetables
Boiling these whole vegetables before stir-frying means they don’t need to fry for as long, so they retain their color and nutrients. To prevent overcooking, quickly drain and cool them down under cold running water.
Crispy pancetta
For the pancetta to be crisp (not tough), fry the cubes over low heat at first until they release some fat, then increase the heat to medium–high; they will quickly turn crisp. Keep moving them around for even cooking.
Stir-fry briefly
When the mushrooms are tinged brown and the juices are just starting to run, add the broccolini and sugarsnap peas, and stir-fry just long enough to heat them through. You want them to be tender but crisp (al dente).