Saturday, January 25, 2014

Carmela Soprano's Pasta Piselli (Pasta with Peas and Eggs)

It’s January.
The bills have just been flying in, as if they were Harry’s invitations to Hogwarts School of Witchcraft and Wizardry that were delivered by a zillion owls.
I mean, they are just everywhere and there’s no avoiding them.

Still, one has to eat.
And it would be nice if the food tasted good, too.
Cheap wouldn’t hurt, either.


Back in 2010 I posted about Ma’s Ross il-forn and Carmela’s Pasta Piselli.
It was one of the recipes in Entertaining with The Sopranos that I didn’t quite post.
Well, here it is: ingredients, amounts and instructions.

It’s good.
It’s an all in one pot, comfort food.
And it’s cheap.
Well, it can be if you make a couple of adjustments.
But it will still be good.

Hints:
Carmela used 2 Cups fresh peas.  
Frozen is easier to find, and most likely cheaper, especially if you have a big bag of it.

About the fresh basil or flat-leaf parsley leaves…
If we’re talking budget, dried is cheaper, and you probably already have some already.
Dried has a more concentrated flavour, so 1/4 Cup should do it.
Suit yourself.


                        Pasta Piselli

Serves 6

In a medium bowl combine
3 large eggs, beaten
1/2 Cup grated Romano cheese
salt and pepper to taste

Before the onions are cooked start the water for the pasta:
In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Stir in
1 pound small elbows or ditalini 
Cook, stirring occasionally, until the pasta is al dente.
Set aside 1/2 Cup of the cooking water.

In a dutch oven pour
1/4 Cup olive oil
Add
2 medium onions, chopped
Cook, stirring over medium heat, for 10 minutes.
You want the onions to be lightly golden.
Add
10 ounces frozen peas, slightly thawed
salt and pepper to taste
Cook for 5 minutes, until the peas are tender.
Remove from heat.

Drain the pasta and add it to the pan with the peas.
Cooking over medium heat add the egg mixture.
Cook, stirring constantly, about 2 minutes.
Add some of the reserved cooking water if it seems too dry.
When the eggs are almost set, stir in
!/2 Cup torn fresh basil or flat-leaf parsley leaves

Serve immediately.

No comments:

Post a Comment