Peas and Eggs (Piselli cacio e uova)

Name: Peas and Eggs (Piselli cacio e uova)
Total time: 15 min
Yield: 1 serving
Ingredients: 1 medium onion; olive oil; 2 cans of peas; 4-6 eggs; 75 g 3 oz grated Parmesan cheese; A few sprigs of parsley; salt and pepper

User Reviews

0.0

0 reviews

Unrated

Total Time
15 mins
Course
Side Dish, Main Course, Soup
Cuisine
Italian, Italian-American Fussion

Peas and Eggs (Piselli cacio e uova)

Iris Warren

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

1 medium onion finely chopped
olive oil
2 cans of peas
4-6 eggs depending on size
75 g 3 oz grated Parmesan cheese
A few sprigs of parsley finely chopped
salt and pepper

Add to Shopping List

Instructions

In a large braiser or saucepan, sauté the chopped onions gently in olive oil until they are very soft and translucent, taking care that they don't brown. While the onions are braising, season them lightly with salt and pepper, and add a few drops of water from time to time—this will help them soften and prevents browning.
Pour the peas, together with its liquid, into the pot. Let them simmer gently for just a few minutes, to allow the flavors to meld.
While the peas are simmering, whisk the eggs together with the grated cheese and, if using, the parsley, in a mixing bowl. Season generously with salt and pepper.
Turn up the heat a bit and add the egg mixture to the peas. Mix together with a wooden spoon or spatula until the eggs have formed soft curds and remove from the heat. Serve immediate, with some extra cheese sprinkled on top if you like, and perhaps a nice turn or two of freshly ground pepper.