Bring the mixture to a boil, then lower the heat to medium - low and let cook
at a bare simmer for at least 2 hours and ideally 3, skimming any scum off the top as it forms.
Directions: Bring the 6 cups of broth to a
bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat
for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and
simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and
simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little
at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.