Name: La bazzojffia (Spring vegetable soup over poached eggs)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 3 medium artichokes; 4 eggs; juice of 1 lemon; 7 ounces (200 g) shelled peas; 5 ounces (150 g) shelled fresh fava beans (not peeled); 1 onion; 2 heaping tablespoons grated pecorino, preferably pecorino romano; 1 head romaine lettuce; pepper; 4 slices stale casereccio bread; salt; 2 tablespoons extra-virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

7 ounces (200 g) shelled peas
5 ounces (150

Method

Ready the peas and fava beans. Fill a bowl with water and add the lemon juice. One at a time, trim the artichokes, including their stems. Cut each artichoke in half lengthwise and remove and discard any choke. Cut each half into two or more wedges and immerse in the lemon water. Trim the lettuce head and cut the leaves into narrow strips.

Chop the onio