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- Peas with Eggdrops
- (Piselli all'Uovo)
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Ingredients:
2 lbs fresh peas
2 oz pancetta
2 tbs extra virgin olive oil
4 tbs white breadcrumbs
1 onion
2 tbs grated Pecorino cheese
3 eggs
Salt and pepper
Directions:
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- Chop the pancetta and saute with olive oil and the
thinly sliced onion.
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- When tender, but not brown, add the peas, one cup
of water and cook for 30 minutes over medium heat.
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- In the meantime, mix the eggs, breadcrumbs and
Pecorino cheese.
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- Pour this mixture over the peas just before removing from
flame.
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- Toss gently to allow the eggs to tighten slightly and
serve.
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