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- Piselli all'Uovo
- (Peas with Eggdrops)
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Ingredients:
2 lbs. fresh peas
2 oz. pancetta
2 tbs. virgin olive oil
4 tbs. white breadcrumbs
1 onion
2 tbs. grated Pecorino cheese
3 eggs
Salt & pepper
Directions:
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- Chop the pancetta and sauté 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. 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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