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Italian Peas With Eggs

Farm.Fares's picture
Ingredients
  Minced bacon/Pancetta 1⁄4 Cup (4 tbs)
  Onion 1 Small, minced
  Unshelled peas 4 Pound, shelled (About 4 Cups)
  Chicken consomme/Water 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Ground sage 1⁄4 Teaspoon
  Eggs 2 Small, beaten
  Freshly grated parmesan 1⁄2 Cup (8 tbs)
Directions

Cook the bacon in a heavy saucepan until it is limp and transparent.
Add the onion and cook, stirring constantly, until the onion is soft and golden.
Add the peas, the consomme, a little salt (the cheese is salty), pepper and sage.
Cover tightly and cook over low heat for 10 minutes or until the peas are tender but not overcooked.
Stir frequently.
Beat the eggs with 1/3 cup of the Parmesan.
Stir the eggs into the peas and remove from the heat.
Keep warm but off the heat for 2 or 3 minutes.
Sprinkle with the remaining Parmesan before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pea
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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