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Peas and Pancetta

by The Unrefined Olive

Peas and Pancetta


  • 2 Tbsp Milanese Gremolata Olive Oil
  • ¼ diced red onion
  • 1 garlic clove, minced
  • 1 Cup diced pancetta
  • 1 tsp Red Cayenne Olive Oil
  • 2 Cups fresh peas
  • 1 Tbsp Sicilian Lemon White Balsamic
  • Salt and a generous amount of pepper 


  1. In a shallow fry pan, heat the Milanese Gremolata Olive Oil and add the pancetta. Cook, stirring occasionally until the pancetta has rendered its fat and it is crispy around the edges.
  2. Add the Cayenne Olive Oil and the red onion and cook for 1-2 minutes.
  3. Add the peas and cook until they are heated through.
  4. Add the Sicilian Lemon Balsamic, salt and pepper.

 Serve warm.