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Bistecca al Pepe con Piselli (Pepper Steak with Sauteed Peas and Pancetta)



  • For the peas:

  • 1.

    Shallow fry the onions and pancetta in 5 tbsp of olive oil until golden and crispy.

  • 2.

    Add in the celery and carrots and allow the vegetables to soften.

  • 3.

    Add in the peas, stir well and then finally add in the chopped tomatoes, seasoning with salt and pepper.

  • 4.

    Cook for approx. 5 minutes.

  • For the Steak:

  • 1.

    In a glass bowl mix the breadcrumbs and black pepper together with a couple of pinches of salt.

  • 2.

    Dip the steaks in the egg white and then coat them with the breadcrumbs.

  • 3.

    Pre-heat the remaining olive oil in a frying pan and gently fry the steaks for approx. 2 minutes each side until the coating becomes golden and crispy. Once cooked place on a kitchen towel to enable excess oil to drain.

  • 4.

    To serve the dish, place 3-4 tbsp of peas in the middle of a plate.

  • 5.

    Cut the steak in half and place the two pieces of meat on top of the sweet peas – serve immediately with a glass of dry red wine.

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Andrew Graham

Shiraz, Cabernet Sauvignon and MALBEC are the best wines to pair with Bistecca al Pepe con Piselli (Pepper Steak with Sauteed Peas and Pancetta).


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