Agnello, Cacio e Uova

Agnello, Cacio E Uova Recipe

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Jean Ray

By
@Sheepdoc

From Abruzzo heritage society website.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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.

About Agnello, Cacio e Uova

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