Piselli Alluovo


2 lbs. fresh peas
2 oz. pancetta
2 tbs. olive oil
4 tbs. white breadcrumbs
1 onion
2 tbs. grated Pecorino
3 eggs

How to make the Peas with Eggdrops:

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 min. 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.

Serves 4