A well known recipe in Abruzzo and Molise, particularly loved around Easter time, a dish so good you’ll want to eat it all spring long. Agnello Cacio e Uova is a simple stew of diced lamb cooked until tender in white wine, which is then topped with a mixture of beaten eggs and pecorino cheese.
Ingredients (serve 4)
2 tablespoons Colonna “Classic “ extra virgin olive oil
1 onion, sliced thinly
2 pounds (1 kilogram) lamb shoulder, diced
1 cup (250 ml) dry white wine
1 tablespoon of Colonna “Rose of Mary” oil
1 tablespoon of Colonna “Mirto” (myrtle oil)
4 eggs, juice of 1/2 lemon
2/3 cup grated pecorino cheese
Handful of fresh parsley, chopped
Heat the olive oil in an oven-proof pot and gently saute the onion until soft and translucent. Add the lamb and let it brown evenly. Pour in the wine, and a table spoon of 1 tablespoon of “Rose of Mary” oil. Turn the heat down to a simmer and cook until the lamb is tender and the liquid has reduced.
Meanwhile shell the peas and a few minutes before the lamb is ready, add to the pot. Season with salt and pepper.
Beat the eggs together with the lemon juice, a table spoon of Colonna “Mirto” oil, cheese and parsley. Pour the egg mixture over the top of the lamb stew and bake at 350 F until golden brown on top, for about 15-20 minutes.