Orecchiette with Garden Peas
- 3 1/2 ounces pancetta (100 g)
- 1 white onion
- 3 1/8 cups chicken stock (750 ml)
- 8 3/4 ounces orecchiette (250 g)
- 2 sprigs thyme
- 12 1/3 ounces shelled garden peas (350 g)
- 5 tablespoons meat or roast chicken juices
- freshly ground black pepper
- olive oil
Step 1: Pasta
Cut the pancetta into very small lardons or dice. Peel the onion, and cut it into 8 wedges. Heat the chicken stock.
Heat a flameproof casserole dish with a drop of olive oil, and melt the lardons for 2 minutes. Add the onion wedges, and cook over a low heat for 3 minutes without allowing to brown.
Add the orecchiette, and stir several times to coat with the fat. Add 1 or 2 ladles of chicken stock, to come halfway up the pasta. Pick the leaves from the thyme and add them, then stir well to combine.
Cook gently until the orecchiette has absorbed the liquid. Add stock little by little as it is absorbed by the pasta, stirring well each time. Continue cooking the pasta in this way for 10 minutes. Add the shelled garden peas, mix well, and continue to cook for 5-10 additional minutes, until the pasta is cooked.
Taste the pasta for doneness and for seasoning, and add the meat or roast chicken juices. Stir to combine.
Step 2: Finishing and Plating
Adjust the seasoning as needed, add a splash of olive oil, and stir again to coat the pasta.
Serve in the pan or arrange on plates and finish with a generous twist of freshly ground black pepper.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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