A well-known recipe from my father’s home town region of Abruzzo and its smaller neighbour, Molise. Agnello Cacio e Uova is a simple stove top or baked lamb cooked until tender in white wine and topped with a mixture of beaten eggs, Pecorino cheese and fresh herbs. To make this a one pot meal you can add fresh seasonal ingredients such as peas or spinach. For more of a flavour burst add in some crumbled feta after adding the egg mixture.
This dish is prepared in so many ways, varying from town to town across the region. In Abruzzo and Lazio this dish is also known as brodettato, where the eggs are mixed with lots of cheese and lemon juice to become a thick velvety, creamy sauce poured over the cooked lamb. Meanwhile, in Molise, the lamb and egg are transferred to the oven to bake, where the eggs set and form a beautiful golden crust.
For this recipe I use lamb steaks as they are readily available and require less preparation.
20g/2 tblsp olive oil
2 garlic cloves, peeled (finely diced for traditional method)
1000g/1 kg lamb steaks or lamb shoulder, diced
250g/1 cup dry white wine or vegetable stock
1-2 sprigs fresh rosemary
50g/½ cup Pecorino or Parmesan cheese (cut into 4 pieces for Thermal cookers or grated for traditional method)
2-3 sprigs fresh parsley, leaves only
Salt and pepper
This recipe is available exclusively in Nadia’s Italian – Mix it Your Way.