An easy-to-make tasty contorno where to taste the sweetness of peas with the savouriness of pancetta and the final citrus note of lemon zest, all combined into soft beaten eggs mix.
Serves 2-3, Prep 10 mins, Cooking 15-20 mins
- 300 g fresh or frozen peas (or canned ones)
- 100 g diced smoked Pancetta
- 2 eggs
- 3 tbsp Extra virgin olive oil – EVOO
- Half a sliced onion
- a tbsp of grated Parmigiano
- A pinch salt and a teaspoon of ground black or white pepper
- 1 or 2 ladles hot water or vegetable stock
- Lemon zest, to taste
Shell the fresh peas, put them in a bowl, rinse them and put them in a bowl.
The great thing about it is that you can also use bagged peas by simply throwing them into the pan while still frozen. Otherwise go for the canned ones, they will do.
Slice the onion.
Heat 3 tablespoons of EVOO, stir-fry onion slices for about 10 minutes, add a little water if they dry out and lower the heat. Add the diced pancetta and fry it for a few minutes until crispy.
Add peas, stir, pour in a couple of ladles of hot water or hot vegetable stock, keep cooking over a gentle heat, cover with a lid.
Tip: You decide on the quantity depending on how brothy or dry you want them.
Meantime, beat the eggs in a bowl with the grated Parmigiano, a pinch of salt and pepper.
When cooked, raise the heat slightly, pour in the mixture stirring quickly with a wooden spoon.
As soon as they congeal, serve.