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I’m A Finalist On Food 52- Pasta Piselli

pasta piselli

pasta piselli

I am so happy and thrilled to be a finalist in the latest contest on Food52, the challenge “Your best recipe with 5 ingredients or fewer”. I submitted my recipe for Pasta Piselli. See below the Food 52 review and my introduction. This dish is so ridiculously easy and quick but very tasty. If you don’t mind voting for me if you are so inclined. I would really appreciate it if you are not already registered you will need to, I guarantee it’s painless, you will not get inundatd with junk at all, I have been a part of the community since 2011 click here to vote, thank you so much I really appreciate it.

Food52 Editors’ Comments: WHO: Sdebrango currently lives in Brooklyn, NY and comes from a large Italian family that loves to cook. WHAT: An easy-peasy Italian pasta for springtime. HOW: Cook peas and fresh pasta in chicken broth, then add in an egg and a hefty serving of Pecorino Romano cheese to bind it all together in a blanket of cheesy goodness. WHY WE LOVE IT: This soup’s depth of flavor belies its short ingredient list and quick cooking time to make it the perfect weeknight meal, courtesy of your pantry. The earthy peas compliment the full-flavored, velvety broth, brightened by a pinch (or two) of lemon zest—we just might make it again for dinner tonight.

I first had this when I lived in Italy. I was invited to a friend’s house for lunch and this soup was served as a first course. (Lunch is a big deal in Italy with multiple courses.) I watched my friend’s grandmother make this soup as it took her just a few minutes and a handful of ingredients: Chicken stock or broth, homemade (or dried) pasta, peas, egg, and grated Pecorino Romano cheese. Note: You can use Parmesan cheese instead of Romano, or mix them.

Pasta Piselli

Serves 2 to 4 depending on serving size

32 ounces (4 cups) chicken broth or stock
1 cup fresh or frozen peas
1/2 pound fresh pasta (I used linguine but capellini or spaghetti works just as well. If you don’t have fresh, dried works great, also.)
1 large egg, beaten
1/2 cup grated Pecorino Romano, plus some to serve (Parmesan also works.)
Salt and pepper, to taste
Pinch of lemon zest (optional)

Directions:
If using fresh pasta, bring the broth or stock to a boil in a large saucepan, add the peas, and cook for 3 minutes. Add the fresh pasta and cook for about 3 minutes. If using dried pasta, add the pasta into the broth before the peas. Cook the pasta for 3 minutes, then add the peas and cook for an additional 5 minutes.
In a small bowl, beat the egg then add the grated cheese and combine. Remove pot from the heat and pour the egg mixture in slowly, while continuing to stir the pasta to coat. Add salt and pepper to taste, and a pinch of lemon zest if you like. Serve with more cheese grated on top.

Photo by Bobbi Lin for Food52

Photo by Bobbi Lin for Food52

Pasta Piselli

Pasta Piselli

Pasta Piselli

I first tasted this when I lived in Naples Italy, it was served as a first course at a friends house where I went for lunch. Lunch in Italy lasted 2 or 3 hours and was the main meal of the day. There were several courses and it was eaten leisurely over the space of about 2 hours. Very different from the quickie lunches we have here in the US.  I watched my friends Grandmother make this soup and was taken first by it’s simplicity, only a few ingredients but there was something about it that was so warm and comforting and delicious. My recipe is basically the same as what I observed the only thing that I do differently is that I add a pinch of lemon zest, it brightens the flavors and adds so much to the dish IMHO. I like to use fresh pasta but you can use dried it’s perfectly fine and works just as well. Feel free to use whatever type of pasta you like, for this I like long pasta, linguine is my favorite. You can also feel free to use parmigiano instead of romano if you like or mix them. It’s all good!!

Serves 2-4 depending on serving size

32 oz chicken broth or stock

1 cup fresh or frozen peas

1/2 pound fresh or dried pasta

1 large egg at room temperature beaten

1/2 cup grated pecorino romano cheese

salt and pepper to taste

Pinch of lemon zest (Optional)

Bring your broth or stock to a boil in a large saucepan, add the peas and cook for 3 minutes, add the pasta (If using fresh it only takes about 3 minutes to cook, dried takes longer 8 minutes approximately) NOTE: If using dried pasta it takes much longer to cook and you don’t want to over cook the peas. Dried pasta depending on the type can take 8-10 minutes so add the peas the last 5 minutes of cooking.

Beat the egg and add the grated cheese to the egg, combine. Remove pot from the heat and pour the egg in slowly stirring as you add. Add salt and pepper if you like, I like to add a pinch of lemon zest also, its optional. Serve with more cheese grated on top.