What Is Agnello Cacio e Ova?
Agnello cacio e ova is the main dish of every Easter table in Abruzzo. At its heart, agnello cacio e ova combines the two symbols of Easter. Tender lamb and eggs. Firstly, you slow cook the lamb with olive oil, garlic and herbs. Then you finish it by stirring in a sauce of beaten eggs and grated pecorino cheese. And if you cook it just right, then the result is a silky mixture that clings to the tender lamb like velvet.
Easter Traditions in Abruzzo
This Italian Easter lamb recipe came from the farming traditions of Abruzzo. For centuries, the transumanza – the seasonal migration of sheep between mountain and coastal pasture – shaped the region’s economy and cuisine. Shepherds made simple meals from what they carried. Cheese from their sheep. Eggs from the farms,. And of course tender lamb from their flocks.
Agnello cacio e ova is always served at Easter Sunday lunch in Abruzzo on Easter Sunday, in fact it is the most important lamb dish in the region. In addition, Abruzzese families also celebrate Pasquetta, (Italian Easter Monday), with just as much enthusiasm. by heading to the countryside for a picnic. And of course leftover Agnello cacio e ova comes along for the ride. If there is any left, that is.
Related Recipes
If you enjoyed this recipe, you might also like these other Regional Italian Easter recipes. My favourites include:
Pesto di Fave – a delicious fava bean pesto that you can add to pasta or spread on bruschetta.
Lamb Stracotto with Orange and Olives – a zesty lamb dish for a more southern Italian taste.
O Ruot’ ‘O Furn – a delicious Easter lamb dish from Naples
Or you can take a look at some of my other regional Italian recipes.
Buona Pasqua e buon appetito!
Agnello Cacio e Ova – Abruzzo Easter Lamb
Ingredients
Lamb Stew
- Extra virgin olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 tbsp rosemary (finely chopped)
- 1 tbsp parsely (finely chopped)
- 600 grams lamb (leg or shoulder, diced into cubes)
- 125 ml white wine ((or enough to cover the lamb by two thirds))
- 125 ml chicken stock
- Salt
- Pepper
Egg and Cheese Sauce
- 50 grams grated seasoned pecorino cheese
- 2 Eggs
- parsley (to garnish, chopped)
Instructions
Lamb Stew
- Heat 3-4 tbsps of oil in a pan and brown the lamb cubes in batches over high heat on all sides. Remove the browned lamb and set aside.
- Heat some more extra virgin olive oil to the same pan, and then the onion, and a good pinch of salt, and cook for about 5 minutes or until the onions become soft but not browned.
- Then add the garlic and choped herbs and cook for another 3 – 4 minutes, stirring occasionally so the garlic doesnt burn.
- Turn up the heat to medium high and add the white wine, deglaze the pan and cook until the wine has reduced by half.
- Add the chicken stock and reduce to a very gentle simmer, cover and cook over low heat for 45 – 60 minutes; remove the lid and continue cooking for another 5 minutes, or until the lamb is soft.
Egg and Cheese Sauce
- Take the pan off the heat and allow to cool.
- Meanwhile, beat the eggs with the grated pecorino cheese and when the lamb stew has cooled (but is still warm) add the egg and cheese mixture to the lamb, and stir quickly until you have a smooth creamy sauce.
- Garnish with parsley and rerve immediately.
