Piselli alla Rufini

Method

1. Take fresh peas and use the pods to make a broth by putting the pods in water.
2. Finely chop the spring onion, including the green part.
3. Cut a slice of pancetta about 0.5 cm thick into thin strips.
4. In a pan, add a drizzle of extra virgin olive oil, the pancetta, and the spring onion, and also add some butter.
5. Brown the base, then add a splash of white wine.
6. Add the peas directly, without blanching.
7. Add some of the pea pod broth.
8. Cook over medium heat for about 10-15 minutes.
9. If eating immediately, let them reduce more; if cooking for later consumption (a few hours), leave them brothier so they reach the right consistency.