Soba with peas and bacon
Procedure
Ingredients · Servings 2
- Buckwheat soba portions
- 1 pack of small peas cooked in a steamer Valfrutta
- 1 pack Smoked Bacon
- Finely chopped onion
- 1 drizzle of extra virgin olive oil
- 1 clove garlic
Method · 15 min
- We begin by sautéing the onion in the oil in a nonstick pan and, after a couple of minutes, adding the smoked bacon. When it's well cooked,...
- We begin by sautéing the onion in the oil in a nonstick pan and, after a couple of minutes, adding the smoked bacon. When it's well cooked,...
- We begin by sautéing the onion in the oil in a nonstick pan and, after a couple of minutes, adding the smoked bacon. When it's well cooked,...
- We begin by sautéing the onion in the oil in a nonstick pan and, after a couple of minutes, adding the smoked bacon. When it's well cooked,...
- We begin by sautéing the onion in the oil in a nonstick pan and, after a couple of minutes, adding the smoked bacon. When it's well cooked,...
Start by sautéing the onion in the oil in a nonstick pan, and after a couple of minutes, add the smoked pancetta. Once cooked through, remove and set aside.
In the same pot, add the well-drained and rinsed peas, the garlic clove, and a drizzle of oil and sauté for a couple of minutes. Then, add 2 cups of water and cook over medium heat.
Meanwhile, heat the water and bring it to a boil. Keep it at room temperature because the Saba noodles cook in 3 minutes.
When the water from the peas has evaporated, we lower the Saba and add the bacon to the peas and let it flavour.
After three minutes, drain and add to the sushi and sauté for another minute. If necessary, add a drizzle of extra virgin olive oil and serve.
