Agnello, Cacio e Uova

Name: Agnello, Cacio e Uova
Prep time: 1 h 20 min
Cook time: 1 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Italian
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

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By Jean Ray
@Sheepdoc

From Abruzzo heritage society website.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

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
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How to Make Agnello, Cacio e Uova

Step-by-Step

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