Recipe courtesy of Mario Batali
Total:
2 hr 50 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 1/4 pound guanciale, cut into batons (substitute pancetta or bacon)
  • 2 pounds baby peas
  • 1 tablespoon sugar
  • 1/2 cup brown chicken stock, recipe follows
  • Salt and pepper
Brown Chicken Stock:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems

Directions

In a heavy-bottomed skillet, heat the olive oil over medium-high heat and add the garlic. Cook over medium-high heat two minutes, then add the guanciale, and cook until most of the fat has been rendered. Discard the excess fat and add the peas, sugar, and chicken stock.

Stir well, season with salt and pepper, and cook over high heat until the peas are tender and the liquid has reduced by about half. Adjust the seasoning and serve hot.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

IDEAS YOU'LL LOVE

Parmesan Peas

Recipe courtesy of Tiffani Thiessen

Pea Puree

Pea Salad with Basil and Pea Shoots

Recipe courtesy of Alex Guarnaschelli

Split Pea Burgers

Recipe courtesy of Alton Brown

Pea and Crab Salad

Pea and Pesto Soup

Sweet Pea Dip

Recipe courtesy of Michael Symon

Pea Whipped Potatoes

Recipe courtesy of Michael Chiarello

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here