Petits Pois de L'Oustau de Baumanière Adapted from Sylvestre Wahid Time:10 minutes 1 1/2 teaspoons extra-virgin olive oil 1 tablespoon unsalted butter 2 ounces sliced uncured pork belly or bacon, cut into 1/4-inch dice 3 scallions, white and light green portions only (reserve remainder for another use), thinly sliced crosswise 8 ounces fresh green shelled peas, peeling optional (see Note) 2 to 3 tablespoons veal or chicken stock Salt and freshly ground black pepper 2 romaine lettuce leaves, sliced crosswise into 1/2-inch ribbons. Note: Small peas don't need to be peeled; but to peel larger peas in the traditional way, submerge the shelled peas in boiling water for 20 seconds, then drain. Run cool water over the peas and drain again. Press lightly on one side of each pea and the skin will slip off; the pea inside will split into two pieces. Reserve the split peas and discard the skins. In a medium skillet over medium heat, combine olive oil and butter. When butter is melted, add pork belly or bacon and sauté until browned and beginning to crisp, about 2 minutes. Add scallions and peas, and stir for 1 minute. Add stock, and season to taste with salt and pepper. Cover, reduce heat to low and cook just until peas are well heated and barely tender, 1 to 3 minutes depending on the freshness and size of the peas. Add lettuce, stir to combine and remove from heat. Yield: 2 to 3 servings.