Stracciatella with peas
Instructions
Shell eggs in a bowl, combine breadcrumbs, parmesan, 1 handful of chopped parsley, salt and pepper and beat well with a whisk.
Bring to a boil the broth and pour peas and l.
When the pasta is cooked, turn up the heat and pour in the egg mixture, turn down the heat again, stirring with the whisk, combine butter and cook for a few minutes.
Ingredients and dosing for 4 persons
- 4 eggs
- 25 cl of meat broth
- 2 tablespoons of breadcrumbs
- 4 tablespoons of grated parmesan cheese
- 100 g of pasta type l
- 150 g of shelled peas
- 1 handful of chopped parsley
- 30 g of butter
- Salt
- Pepper