ItalianMade

Recipes

Appetizers: UOVA and FRITTATA

PISELLI ALL'UOVO Peas with Eggdrops

Mail this recipe to a friend!	2 lbs. fresh peas 2 oz. pancetta 2 tbs. olive oil 4 tbs. white breadcrumbs 1 onion 2 tbs. grated Pecorino 3 eggs salt pepper	See Also:      Fresh & Cured Meats      Pancetta di Calabria DOP      Pancetta Piacentina DOP      Cheeses      Pecorino Romano DOP      Pecorino Sardo DOP      Pecorino Siciliano DOP      Pecorino Toscano DOP      Wine Pairings      Ansonica Costa dell'Argentario DOC      Montecompatri Colonna DOC      Trebbiano di Romagna DOC
	Chop the pancetta and sauté with olive oil and the thinly sliced onion. When tender, but not brown, add the peas, one cup of water and cook for 30 mins. over medium heat. In the meantime, mix the eggs, breadcrumbs and Pecorino. Pour this mixture over the peas just before removing from flame. Toss gently to allow the eggs to tighten slightly and serve.

HOME INTRO REGIONS FOODS WINES RECIPES LIBRARY GLOSSARY QUIZ

BREAD, PIZZA and FOCACCIA   SAUCES and DRESSINGS   Appetizers: VEGETABLES   Appetizers: UOVA and FRITTATA   Appetizers: MEAT and CHEESE   Appetizers: FISH   First Courses: SOUPS   First Courses: DRIED PASTA   First Courses: FRESH PASTA   First Courses: STUFFED FRESH PASTA   First Courses: RICE, POLENTA and GNOCCHI   Main Courses: BEEF and VEAL   Main Courses: PORK, LAMB and GOAT   Main Courses: POULTRY and GAME   Main Courses: FISH   Main Courses: SNAILS, FROGS, INNARDS and more   SALADS and SIDE ORDERS   DESSERTS   ICE CREAM

FRITTATA CAMPAGNOLA GRATINATA AL TALEGGIO   PISELLI ALL'UOVO   SU PANE FRATTAU   UOVA AFFOGATE COL POMODORO   UOVA ALLA PROVATURA   UOVA IN COCOTTE AL TARTUFO BIANCO   UOVA STRAPAZZATE AL TARTUFO BIANCO   UOVA TRIPPATE

Useful Links Contact Us Search TRADE home © The Italian Trade Commission 33 E 67th Street, New York, NY 10065 Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).