Petits pois à la Française from French Brasserie Cookbook by Daniel Galmiche
Bring a small saucepan of water to the boil. Melt the butter in another small saucepan over a medium heat. When it is foaming, throw in the onions and cook for
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Ingredients
- 30 g/1 oz butter
- 1 tsp caster sugar
- 12 baby onions, peeled
- sea salt
- freshly ground black pepper
- 55 g/2 oz pancetta, cut into 5mm/¼-in thick strips
- 1 tbsp olive oil
- 500 g/1 lb 2 oz fresh peas
- 1 cos lettuce, torn into pieces
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