Spring Onions with Peas and Guanciale

Recipe from the Tasting Table Test Kitchen

To learn more, read "What to Eat Now: Spring Onions" in our National edition. See the other recipe in our story: Young Leeks with Mustard-Tarragon Vinaigrette.

Recipe from the Tasting Table Test Kitchen

Spring Onions With Peas And Guanciale
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Add some spring to your spring onions with this pea-strewn salad from our Test Kitchen.
Prep Time
30
minutes
Cook Time
20
minutes
Servings
4
servings
Total time: 50 minutes
Ingredients
  • 6 medium spring onions, greens trimmed off and discarded
  • ½ pound of fingerling potatoes, cut into ½-inch rounds 
  • 2 ounces thinly sliced guanciale or pancetta
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup water
  • 1 cup shelled fresh English peas
  • ½ pound ramps, trimmed, greens and bulbs separated
  • 2 sprigs thyme
  • Salt, to taste
  • ½ teaspoon lemon zest
  •  
Directions
  1. Set the oven to broil and set an oven rack 4 inches below the broiler. Arrange the onions in a single layer on a parchment paper-lined baking sheet and broil until the outer layers have slightly charred, about 4 minutes. Let the onions cool, then slice the onions in half vertically, peeling off and discarding the outside layer of each onion. Separate the remaining onion layers, transfer to a small bowl and set aside.
  2. Bring a 2-quart pot of salted water to a boil over high heat. Add the potatoes and cook until just tender, about 5 minutes. Drain and reserve.
  3. In a large skillet over medium heat, add the guanciale and sauté until crisp, about 4 minutes. Add the olive oil, onion layers, potatoes, ¼ cup water, peas, ramps, thyme and salt and cook, stirring occasionally, until the peas have softened and the ramp tops have wilted, about 7 minutes. Discard the thyme and stir in the lemon zest. Serve immediately.
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