Ribeye with pancetta and garden peas

Name: ribeye with pancetta and garden peas
Cook time: 10 min
Total time: 490 min
Yield: 4
Cuisine: Italian
Ingredients: 150 ml Italian extra virgin olive oil; 2 el Red wine vinegar; bag parsley (a 30 g), finely chopped; 2 tl dried oregano; 1 toe garlic finely chopped; 2 bowls rib eye (a 2 pieces), at room temperature; 100 g pancetta meats; 1 business suit garden peas extra fine (450 g, frozen); 1 tl sugar; 1 shallot in thin rings

A tasty Italian recipe. The main course contains the following ingredients: meat, Italian extra virgin olive oil, red wine vinegar, parsley (minced), dried oregano, garlic (chopped), ribeye ((a 2 pieces), at room temperature), pancetta (cold meats) ), garden peas (extra fine (450 g, frozen)), sugar and shallot (in thin rings).

Ingredients

Kitchen Stuff

grill pan
barbecue

Directions

Mix 120 ml of oil, vinegar, parsley, oregano and garlic into a marinade. Place the meat in a bowl, pour the marinade over it and put it in the refrigerator for 8 hours. Times regularly.
Bake the pancetta in a frying pan without oil or butter on low heat. Take out of the pan.
Heat the grill pan or light the barbecue. Remove the meat from the marinade, scrape off the garlic and herbs and grill the meat for 3-5 minutes. Turn halfway. Place the meat on a preheated dish, sprinkle with salt and plenty of pepper and drizzle with a little marinade. Let rest for a while.
Put the garden peas with the rest of the oil, sugar, shallot and 2 tbsp water in the frying pan and season with salt and pepper. Cook the garden peas on a high heat for 2-3 minutes until the water has evaporated. Divide the pancetta over it and serve with the meat (bistecca).