Italian Peas with Eggs
|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)|
|Freshly ground pepper||To Taste|
|Ground sage||1⁄4 Teaspoon|
|Eggs||2 Small, beaten|
|Freshly grated parmesan||1⁄2 Cup (8 tbs)|
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.
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.