Spring Onions with Peas and Guanciale
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
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
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.