La bazzojffia

Spring vegetable soup over poached eggs

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


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


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