Agnello, Cacio e Uova

Agnello, Cacio E Uova Recipe

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Jean Ray


From Abruzzo heritage society website.

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1 Hr 20 Min
1 Hr 30 Min
Stove Top


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

How to Make Agnello, Cacio e Uova


  • 1Rinse and pat dry lamb cubes. Season with salt and pepper and let sit one hour.
  • 2Heat oil and lightly fry onion until soft. Add lamb and brown on all sides.
  • 3Pour in wine and cook until it is evaporated.
  • 4Cover pan and cook on low 1 hour, adding a little stock as needed.
  • 5Beat 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.

Printable Recipe Card

About Agnello, Cacio e Uova

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

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