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Ingredients
- 2 carrots
- 1 celery heart
- 4 large basil leaves
- 100ml fruity extra virgin olive oil
- 50g pancetta, finely diced
- 1kg red onions, peeled and thinly sliced
- Salt and pepper
- 125ml dry white wine
- 1.5 litres chicken or vegetable broth
- 150g shelled peas
- 50ml red wine vinegar
- 80g pecorino, grated
- 6 thick slices country bread, toasted
Method
Peel carrots and chop finely with celery and basil. In large pot, heat olive oil and gently fry vegetables with pancetta for 5-6 minutes. Add onions. Season with salt and simmer gently, adding a little wine and broth every 10 minutes. After 1 hour, add peas and remaining broth. Bring to boil, then reduce heat to simmer for 40 minutes. Add vinegar. Cook another 5 minutes. Mix in pecorino and cracked pepper to taste. Ladle stew over toasted bread.
