Vermicelli, Bacon And Peas Recipe
Ingredients
2 tbsp (30 ml) butter
1 Spanish onion, chopped
1/2 tsp (2 ml) oregano
1/2 tsp (2 ml) paprika
4 slices back bacon, in strips
1/4 cup (50 ml) dry red wine
1 1/2 cups (375 ml) beef stock, heated
1 1/2 tbsp (25 ml) cornstarch
3 tbsp (45 ml) cold water
1 1/2 cups (375 ml) frozen green peas, cooked
3/4 lb (375 g) vermicelli, cooked
1/4 cup (125 ml) grated Parmesan cheese
Salt and pepper
Directions
Heat butter in skillet; cook onion and seasonings 8 to 10 minutes over low heat.
Add bacon and cook 3 to 4 minutes.
Stir in wine and cook 3 minutes over high heat.
Mix in beef stock and cook 5 to 6 minutes over medium heat.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Add peas and vermicelli; mix well and simmer 3 minutes.
Add bacon and cook 3 to 4 minutes.
Stir in wine and cook 3 minutes over high heat.
Mix in beef stock and cook 5 to 6 minutes over medium heat.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Add peas and vermicelli; mix well and simmer 3 minutes.
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