Agnello Cacio e Ova - Abruzzo Easter Lamb
Agnello cacio e ova, is a rich Easter lamb dish from the Abruzzo region of Italy. Lamb is slow cooked lamb and served with an egg and cheese sauce.
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.