4 tablespoons olive oil
1 garlic clove, minced
4 onion, small, dice
6 ounces fennel bulb, small dice
4 ounces blanched bacon, small dice
1 1/2 pounds peas, fresh or frozen
salt and pepper, to taste
4 fluid ounces chicken stock
Servings: 6
1. Heat the olive oil in a medium sauté pan. Add the garlic, onion and fennel. Sauté until the vegetables are soft. Add the bacon and sauté for 3 minutes. Add the peas and mix well. Season with salt and pepper.
2. Add the chicken stock and cook over low heat until almost no liquid remains and the peas are tender. Adjust the seasonings and serve hot.
Yield: 1 1/2 pounds
1 garlic clove, minced
4 onion, small, dice
6 ounces fennel bulb, small dice
4 ounces blanched bacon, small dice
1 1/2 pounds peas, fresh or frozen
salt and pepper, to taste
4 fluid ounces chicken stock
Servings: 6
1. Heat the olive oil in a medium sauté pan. Add the garlic, onion and fennel. Sauté until the vegetables are soft. Add the bacon and sauté for 3 minutes. Add the peas and mix well. Season with salt and pepper.
2. Add the chicken stock and cook over low heat until almost no liquid remains and the peas are tender. Adjust the seasonings and serve hot.
Yield: 1 1/2 pounds
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