Tony Mantuano's Pea, Bacon and Pecorino | Serious Eats : Recipes


  • 6 strips bacon, cut crosswise into ½-inch pieces
  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 2 slices bread, crusts removed, chopped into ¼-inch cubes
  • sea salt
  • 1 cup fresh peas
  • 1 cup sugar snap peas, ends trimmed
  • ½ cup pea shoots, cut in half
  • + 3 more ingredients
    • ½ cup pea sprouts (if available, or use more pea shoots)
    • 1 tablespoon fresh lemon juice
    • 12 thin slices Pecorino Romano cheese

1 Add bacon to a large skillet set of medium heat. Cook, stirring occasionally, until bacon is crisp but still chewy, about five minutes. Remove bacon with a slotted spoon and set aside. Measure out 1 tablespoon of the bacon fat and transfer to a large bowl. Discard the rest of the fat. 2 Pour 1...

View full recipe at SpringPad


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