Piselli Alluovo


2 lbs. fresh peas
2 oz. pancetta
Two tbs. olive oil
Four tbs. white breadcrumbs
One onion
Two tbs. grated Pecorino
Three eggs

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.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.