Snow Peas, Pancetta, and Pecorino Tacos
Thomas J. Story
These light, crunchy, unusual vegetarian tacos are the creation of chef Donnie Masterton at Taco Lab by Tacolicious, in San Miguel de Allende, Mexico. A Y-shaped vegetable peeler is especially handy for creating shavings of cheese.
How to Make It
1
Bring a large pot of salted water to a boil. Meanwhile, remove side-strings from snow peas. Blanch peas until tender crisp, 1-2 minutes, and plunge into a bowl of ice water to cool. When cool, drain and cut into slivers on the diagonal and put in a serving bowl.
2
Over medium heat, fry pancetta until crisp. Drain on paper towels, then stir into peas. Add pecorino and lime juice, and season with salt to taste.
3
Serve with warm corn tortillas and Turmeric Escabeche.
Ingredients
8 oz snow peas
8 oz diced pancetta
¼ cup shaved pecorino cheese
Juice of ½ to 1 fresh lime
Kosher salt
To Serve
Warm corn tortillas
Turmeric Escabeche
Directions
1
Bring a large pot of salted water to a boil. Meanwhile, remove side-strings from snow peas. Blanch peas until tender crisp, 1-2 minutes, and plunge into a bowl of ice water to cool. When cool, drain and cut into slivers on the diagonal and put in a serving bowl.
2
Over medium heat, fry pancetta until crisp. Drain on paper towels, then stir into peas. Add pecorino and lime juice, and season with salt to taste.
3
Serve with warm corn tortillas and Turmeric Escabeche.
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