agnello, cacio e uova
Updated on Aug 11, 2014
From Abruzzo heritage society website.
No Image
prep time
1 Hr 20 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 1/2 pounds leg of lamb, boneless, cubed
- - salt and pepper
- 1/2 cup olive oil
- 1 - onion, sliced
- 1 cup dry white wine
- 1/2 cup beef stock
- 4 - eggs
- 2/3 cup parmesan cheese, grated
How To Make agnello, cacio e uova
-
Step 1Rinse and pat dry lamb cubes. Season with salt and pepper and let sit one hour.
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Step 2Heat oil and lightly fry onion until soft. Add lamb and brown on all sides.
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Step 3Pour in wine and cook until it is evaporated.
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Step 4Cover pan and cook on low 1 hour, adding a little stock as needed.
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Step 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.
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