Ingredients:

For Piselle E Speck:

• 20g Speck, Alto Adige, sliced

• 100g Sugar Snap Peas, cleaned & blanched

• 10g Pea Tendrils

• 30g Butter

• 20ml White Wine

• 3g Tarragon

• 5g Kosher Salt

• 3g Black Pepper

Instructions:

1. Place speck in a sauté pan and render the fat.

2. Add peas, pea tendrils, and salt. Toss to coat in speck fat.

3. Add butter and cook until melted and bubbling.

4. Add white wine and tarragon and reduce to lower heat.

5. When wine and butter are emulsified, transfer to a plate.

6. Garnish with cracked black pepper.