Tuscan Peasant Cooking at its best – Eggs, Peas and Pancetta
The recipe I have made was chosen for two reasons, the first was that I just couldn’t resist the old lady that you can see in the above snapshot, Marelia, she stole my heart. The second reason is that this is a typical example of what Cucina Povera is about, three simple ingredients that is cooked and transformed into a tasty and nutritious dish.
EGGS, PEAS AND PANCETTA or UOVA AI PISELLI ALLA MARELIA
60 ml/ 1/4 cup extra-virgin olive oil
1 onion, finely chopped
c 60 g/ 2 oz pancetta, diced (I used a little more)
240 ml/ 1 cup water
c 500 g/ 1 pound fresh or frozen peas
sea salt and freshly ground black pepper
Preheat an oven to 190°C/375°F. Lightly oil four 240ml/1 cup ramekins.
In a large saucepan, heat the olive oil over medium-high heat, and sauté the onion and pancetta for 2to 3 minutes, or until softened but not browned. Add the water and bring to a boil.
Add the peas, decrease the heat to a brisk simmer, and cook for 3 minutes.
Drain the peas and divide them among the prepared ramekins. Make a well in the center of each cup of peas and crack an egg into the well. Season with salt and pepper to taste, cover with aluminio foil and place on a baking sheet.
Bake for 12-14 minutes, or until the egg white is set. Serve at once.