agnello, cacio e uova
No Image
From Abruzzo heritage society website.
yield
6 serving(s)
prep time
1 Hr 20 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For agnello, cacio e uova
-
3 1/2 lbleg of lamb, boneless, cubed
-
salt and pepper
-
1/2 colive oil
-
1onion, sliced
-
1 cdry white wine
-
1/2 cbeef stock
-
4eggs
-
2/3 cparmesan cheese, grated
How To Make agnello, cacio e uova
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT