Sardinian Peas (Sardinia)

Appetizers

Ingredients

Shelled Green Peas - 6 cups

Olive oil - 1/4 cup

Onion, thinly sliced - 1

Salt

Eggs - 5

Grated pecorino or parmesan - 5 tbsps

Breadcrumbs, soaked in milk - 2 1/2 tbsps

Put the peas in a pan with 2 or 3 tbsps oil, the onion, a little salt to taste, and just enough to cover the bottom of the pan. Cook over a brisk heat for 15 minutes, or until the peas are tender and the liquid has evaporated.

Beat the eggs with a pinch of salt and the cheese. Squeeze the breadcrumbs dry and mix them into the beaten egg mixture. Drain the peas thoroughly and stir them into the mixture.

Brush a round baking dish about 8 inches in diameter with the remaining oil, pour in the eggs and peas, and bake in a slow oven (325F) until set, at least 30 minutes. Turn out on to a heated serving dish and serve hot.

Serves 6