Agnello, Cacio E Uova Recipe

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Agnello, Cacio e Uova

Jean Ray

By
@Sheepdoc

From Abruzzo heritage society website.


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Serves:

6

Prep:

1 Hr 20 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

3 1/2 lb
leg of lamb, boneless, cubed
salt and pepper
1/2 c
olive oil
1
onion, sliced
1 c
dry white wine
1/2 c
beef stock
4
eggs
2/3 c
parmesan cheese, grated

Directions Step-By-Step

1
Rinse and pat dry lamb cubes. Season with salt and pepper and let sit one hour.
2
Heat oil and lightly fry onion until soft. Add lamb and brown on all sides.
3
Pour in wine and cook until it is evaporated.
4
Cover pan and cook on low 1 hour, adding a little stock as needed.
5
Beat eggs, add salt and pepper to taste, and the Parmesan cheese. Pour egg and cheese mixture into pan with lamb cubes, stir, and cook 2 minutes.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Italian