agnello, cacio e uova

a recipe by
Jean Ray

From Abruzzo heritage society website.

serves 6
prep time 1 Hr 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For agnello, cacio e uova

  • 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
  • 2/3 c
    parmesan cheese, grated

How To Make agnello, cacio e uova

  • 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.

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