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Spring Vegetable Braise with Pancetta
Crisped pancetta with an assortment of spring vegetables braised in dry white wine and a vegetable stock. This simple dish is served with a drizzle of extra virgin olive oil and some fresh parsley and basil. Serve as a light lunch with some crusty bread or as an accompaniment to a main dish.
Serves 2 as a main 4 as a accompaniment
Preparation time: 10 minutes
Cooking time: 15-18 minutes
- 1 teaspoon vegetable oil
- 115g pancetta, cut into small dice
- 1 red onion, peeled and finely sliced
- 100ml dry white wine
- 150ml vegetable stock
- 140g small baby carrots, cleaned and sliced in ½ lengthways
- 115g asparagus spears, trimmed of any woody parts and cut into 5cm lengths
- 140g frozen, shelled broad beans
- 140g frozen peas
- 2 to 3 sprigs of fresh parsley, roughly chopped
- 10 to 15 basil leaves, roughly torn
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
- Heat the vegetable oil in the wok, add the pancetta and stir-fry gently for 4-5 minutes until it has become crisped and browned. It is important to cook the pancetta slowly to allow the fat to render without overbrowning the meat.
- Push the crisp pancetta to one side, add the onion and continue to stir-fry for 2-3 minutes until the onion is translucent.
- Add the wine, bring the contents to a simmer and cook for a couple of minutes until the liquid has reduced by around 1/3. Pour in the stock and season to taste with salt and pepper.
- Stir in the carrots, asparagus, broad beans and peas, place on the lid and braise over a low heat for 6-7 minutes until the vegetables are tender.
- Add the roughly chopped herbs and drizzle over the olive oil before serving in the wok.
- Other quick-cook vegetables such as green beans, small broccoli florets and edamame beans can be used if liked.