Soup Pasqualina of Za ' giaquinta

To Brown in a pan with olive oil, finely chopped onion, add 1000 g private skin tomatoes and seeds and cook for about 15 minutes.

Shelling peas (but if you use frozen peas correspondent I sconvolgo .

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) and pour into saucepan along with eight artichoke hearts cut into wedges.

Continue cooking over low heat until the artichokes are tender.

A few minutes before turning off the heat, add 4 eggs not in shell and stir a bit to make them taste.

Serve the hot soup into four plates.

Note: who was the Za'Giaquinta? Nobody knows: probably a peasant woman of good sense and good taste that he invented this delicious and nutritious dish with ingredients ' poor '; the name Za ', as well as the similar Gna, was in Sicily a family together and respectful way of calling the women of the people, being used mainly in the countryside.