Ingredienti per 4
  • ½ tbsp olive oil
  • 150g diced pancetta
  • 1 bunch spring onions, cut into 4cm pieces
  • 300ml vegetable stock
  • 1 tbsp Dijon mustard (20g)
  • 250g frozen peas
  • 400g can cannellini beans, drained and rinsed
  • 1 round lettuce, cut into quarters (200g)
  • 2 tbsp crème fraiche (40g)

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4


Heat the oil in a sauté pan with a lid and fry the pancetta for 2 minutes, add the spring onions and fry for a further 1-2 minutes.

Add the stock, mustard, peas and beans and ten add the lettuce.

Cover and simmer for 5 minutes until lettuce has wilted. Stir in the crème fraiche to serve.

Cooks tip: Great served topped with a poached egg.

Braised Lettuce with Pancetta & Peas

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