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PammieK
Ribeye with pancetta and garden peas
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).
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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
Kitchen Stuff
Directions
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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.
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Bake the pancetta in a frying pan without oil or butter on low heat. Take out of the pan.
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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.
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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).
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Nutrition
795Calories
Sodium2% DV40mg
Fat95% DV62g
Protein80% DV40g
Carbs6% DV19g
Fiber8% DV2g
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