Carabaccia of the Full Moon

Prep Time

10 Minutes

Cook Time

60 Minutes


Serves 8


Most ingredients are available in the market!


1 lb Fresh Peas, Shelled
2 ea Red Onions, Peeled
6 ea Carrots, Scraped
6 ea Celery Stalks, Leaves Removed
10 ea Italian Parsley Sprigs, Leaves only
5 ea Fennel Sprigs, or 10 sprigs Dill
5 ea Basil Leaves
1 ea Lemon, Juiced
1 tbsp Unbleached All-Purpose Flour
1 cup Homemade Chicken Broth
1 tbsp Red Wine Vinegar
6 ea Eggs
6 tbsp Parmigiano Cheese, Grated
6 ea Crusty Italian Bread Slices, 1in thick
Coarse Grained Salt
Salt and Freshly Ground Black Pepper

Method of Preparation

1. Put the pasta in a bowl of cold water.
2. Mix the flour into the water and let the peas soak for a 1/2 hour to tenderize them.
3. Coarsely chop the onions, celery and carrots together.
4. Finely chop the parsley, basil and fennel together.
5. Put the oil in a heavy pot and heat it over medium heat.
6. When the oil is warm, add the both the coarsely and finely chopped ingredients.
7. Sauté for 5 minutes, then lower the heat and cover the pot.
8. Cook for 10 minutes more.
9. Add salt and pepper to taste and lemon juice.
10. Cover the pot again and cook for 15 minutes.
11. Drain the peas, wash them in cold running water and add them to the pot.
12. Cover the pot again and cook for a 1/2 hour longer, stirring occasionally.
13. Preheat the oven to 375 degrees F.
14. Toast the bread in the oven for 15 minutes one each side, or until it is golden brown.
15. Meanwhile, bring a pot of water to a boil.
16. Add the coarse grained salt and the wine vinegar.
17. At that time the vegetables should be cooked and the bread toasted.
18. Put the bread slices in individual soup bowls and pour some of the chicken broth over each.
19. Gently crack the eggs into the boiling water.
20. Cover the pot and simmer the eggs for 4 minutes.
21. When the eggs are almost cooked, arrange the vegetables so that they surround the bread slices.
22. With a slotted spoon, carefully remove the eggs from the water, one at a time, and place one on top of each slice of bread.
23. Sprinkle each serving with 1 tbsp of grated Parmigiana.
24. Serve immediately.

Recipe Source

Giuliano Bugialli’s Foods of ITALY