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Agnello cacio e ova
Lamb with egg and pecorino
Agnello cacio e ova: Abruzzo and Molise's Easter lamb with egg and pecorino sauce
In the mountain villages of Abruzzo and Molise, where sheep farming shapes the whole calendar, Easter lunch means lamb stewed slowly with garlic, rosemary and white wine and finished "cacio e ova", with eggs beaten with pecorino stirred in at the end so they set into a creamy, golden sauce. It is rich and comforting and symbolic: lamb and eggs for spring and new life. Alcohol is used here: you can replace the wine with stock and a squeeze of lemon. Chef's tip: take the pan off the heat before adding the eggs and stir constantly; the heat of the lamb thickens them without scrambling.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 3 ⅓ lb lamb shoulder or leg on the bonecut into 5 cm pieces
- 4 tbsp olive oil
- 1 onionfinely chopped
- 3 cloves garliccrushed
- 2 sprigs rosemary
- ¾ cup dry white wineor stock with 1 tbsp lemon juice
- ¾ cup lamb or chicken stockhot
- 1 tsp salt
- ½ tsp black pepper
- 3 eggs
- 2 ⅞ oz pecorinograted
- ½ lemonjuiced
- 2 tbsp flat-leaf parsleychopped
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Method
0/6 doneStep 1: Season 3 ⅓ lb lamb shoulder or leg on the bone with 1 tsp salt and ½ tsp black pepper. Heat 4 tbsp olive oil in a wide heavy pan and brown the lamb in batches for 8–10 minutes, until golden.
20 minStep 2: Add 1 onion, 3 cloves garlic and 2 sprigs rosemary and cook for 5 minutes, until the onion softens. Pour in ¾ cup dry white wine and let it bubble for 2–3 minutes.
8 minStep 3: Add ¾ cup lamb or chicken stock, cover and simmer gently for 50–60 minutes, until the meat is tender and pulls from the bone. Most of the liquid should have reduced to a few spoonfuls.
60 minStep 4: Whisk 3 eggs with 2 ⅞ oz pecorino, ½ lemon and 2 tbsp flat-leaf parsley.
Step 5: Take the pan off the heat, wait 1 minute, then pour the egg mixture over the lamb, stirring and turning the meat constantly for 2 minutes, until the sauce is thick, creamy and coats the meat. If it's too runny, put it back on a very low heat for 30 seconds, stirring, until the eggs are just set. Common mistake: adding the eggs over direct heat; they scramble into lumps.
2 minStep 6: Serve at once.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 46 g
- Carbs
- 3 g
- Fat
- 40 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does agnello cacio e ova take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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