Lamb cacio e ova

Lamb cacio e ova is a distinctive dish from Abruzzese cuisine, a delicious and different way to enjoy lamb during the Easter holidays. Here’s how to prepare it.

Ingredients

• 1 kg of lamb (preferably shoulder or leg) cut into pieces
• 4 eggs
• 100 g of grated pecorino romano (or more, to taste)
• 2 cloves of garlic
• Extra virgin olive oil
• Salt
• Pepper
• A sprig of rosemary
• Meat or vegetable broth (as needed)
• A glass of white wine

Preparation

1. In a large pan, heat a drizzle of extra virgin olive oil and add the whole garlic cloves and rosemary to flavor the oil. Let the garlic brown, then remove it.

2. Add the pieces of lamb to the pan and brown them well on all sides until they become golden and crispy. Season with salt and pepper to taste.

3. Deglaze with white wine and let the alcohol evaporate over high heat.

4. Cover the lamb with broth and cook over low heat for about an hour or until the meat becomes tender and easily comes off the bone, adding more broth if necessary during cooking.

5. In a bowl, beat the eggs with the grated pecorino, salt, and pepper until you have a smooth mixture.

6. When the lamb is cooked, pour the egg and pecorino mixture into the pan, stirring gently so that the egg sets, forming a cream that wraps around the pieces of meat.

7. Cook for a few more minutes, until the egg and pecorino “cream” has thickened sufficiently.

8. Serve hot.

Curiosity

The dish lamb cacio e ova is an example of Easter cuisine from Abruzzo that fundamentally uses simple but high-quality and flavorful ingredients. The pecorino romano adds a bold flavor that perfectly complements the sweetness of the lamb meat. For a more rustic and local touch, use Abruzzese pecorino if available.