Find out how to prepare lamb cacio e ova, one of the most popular traditional dishes of Abruzzo cuisine. An easy recipe to follow and perfect for your Easter lunch!
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🍳 PROCEDURE 🍳
00:00 - We start by peeling a clove of garlic, then we cut the lamb into cubes and salt and pepper it. Add a little flour and mix well.
01:07 - Let's take the rosemary and chop the needles with the garlic.
Heat a pan with plenty of extra virgin olive oil over the heat and add the chopped garlic and rosemary, allowing it to flavour. Add the lamb meat and brown it well.
02:17 - We deglaze with the white wine and let it evaporate, then add the lamb stock and cover with the lid, lowering the heat and letting it cook for at least an hour.
02:51 - In the meantime, let's prepare the egg mixture by mixing some grated pecorino cheese with the eggs. Add the lemon juice and mix well. Once the meat is ready, turn off the heat and slowly add the egg and pecorino cream, stirring to thicken everything. It is important that the sauce does not become too thick, otherwise lumps will form.
03:37 - Let's combine the sauce with the meat, stirring gently so as not to tear the egg and obtain a creamy effect. We serve the lamb cacio e ova piping hot, accompanied by slices of toasted bread and a glass of good wine.
🍳 INGREDIENTS 🍳
For the lamb
boned leg and shoulder of lamb 1.2 kg + their bones
flour 00 20 g
rosemary 1 sprig
2 bay leaves
garlic 2 cloves
white wine 200 g
extra virgin olive oil 40 g
Salt to taste
pepper as needed
For the sauce
very fresh medium eggs 2
grated pecorino 80 g