Italian Peas with Eggs Recipe
Ingredients
| 1/4 cup minced bacon or pancetta | ||
| Onion | 1 Small, minced | |
| Peas | 4 Pound | |
| 1/2 cup chicken consomme or water | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Ground sage | 1/4 Teaspoon | |
| Eggs | 2 Small, beaten | |
| Parmesan | 1/2 Cup (16 tbs), grated | |
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.
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.
Chef
