Piselli all'Uovo
Peas with Eggdrops
2 lbs. fresh peas
2 oz. pancetta
2 Tbsp olive oil
4 Tbsp white breadcrumbs
1 onion
2 Tbsp grated Pecorino
3 eggs
Salt
Pepper
Chop the pancetta and saute with olive oil and the thinly sliced
onion. When tender, but not brown, add the peas, one cup of water and
cook for 30 mins. over medium heat.
In the meantime, mix the eggs, breadcrumbs and Pecorino. Pour this
mixture over the peas just before removing from flame.
Toss gently to allow the eggs to tighten slightly and serve.
That's it!
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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