Agnello, Cacio e Uova

Agnello, Cacio E Uova

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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


  • 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.

Printable Recipe Card

About Agnello, Cacio e Uova

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

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