|Dorie's Potato Gratin with Swiss cheese & thyme crust|
1 pound snap peas or snow peas
1/4 pound pancetta
2 tablespoons olive oil
1 tablespoon Champagne Vinegar
1/4 cup Parmesan cheese
Slice pancetta and brown in saute pan with a tablespoon of water. When done transfer to plate with paper towels to absorb grease, cool, crumble and set aside. Remove the strings from the beans. I used a mix of sugar snaps and Chinese snow. Saute peas with oil and vinegar over medium low heat for about 25 minutes. Taste for doneness (trust me you will know). Add pancetta and pepper, toss well and allow pancetta to warm up. Add Parmesan cheese and serve
The peas will turn more of a brownie green, but they are delicious. My picky husband loved them & the gratin! I think I am going to see what the gratin tastes like cold...