2 lbs. fresh peas
2 oz. pancetta
Two tbs. olive oil
Four tbs. white breadcrumbs
Two tbs. grated Pecorino
How to make the Piselli Alluovo – 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 them from the flame. Toss gently to allow the eggs to tighten slightly and serve.