Agnello Cacio e Ova Molisano
Tender spring lamb braised in white wine, bound off the heat with beaten eggs and sharp pecorino into a velvety Easter sauce, also known as agnello cacio e uova.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Heavy-bottomed casserole
- •Whisk
- •Mixing bowl
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 36 g
- carbs
- 3 g
- fibre
- 0 g
- protein
- 48 g
- calories
- 540 kcal
Instructions
- 1
Heat the extra virgin olive oil in a heavy-bottomed casserole over medium heat.
- 2
Add the crushed garlic, rosemary, and bay leaf, cooking for two minutes until fragrant.
- 3
Add the lamb pieces in a single layer and brown them on all sides until golden.
- 4
Pour in the white wine and let it bubble until the alcohol aroma evaporates completely.
- 5
Season with salt and black pepper, then pour in the warm broth.
- 6
Cover with a lid and simmer gently for thirty-five minutes until the lamb is tender.
- 7
Whisk together the eggs, grated pecorino, lemon juice, and parsley in a small bowl.
- 8
Remove the casserole from the heat and discard the garlic, rosemary, and bay leaf.
- 9
Allow the pan to rest off the heat for two minutes so it cools slightly.
- 10
Pour the egg mixture over the lamb, stirring constantly until a thick, glossy sauce coats the meat.
- 11
Serve immediately while warm and creamy.
Chef's tips
Take the casserole off direct heat before pouring in the egg mixture to avoid curdling. The residual warmth of the meat and pan is sufficient to cook the eggs into a silky glaze without scrambling them.
Ingredient substitutions
- Pecorino di Capracotta → Pecorino Romano or aged Pecorino Abruzzese
- lamb shoulder → kid goat (capretto) or boneless lamb leg
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat very gently in a pan over low heat with a spoonful of warm water, stirring continuously to prevent the sauce separating.
Common mistakes to avoid
- •Pouring the egg mixture into a boiling pan, which scrambles the eggs into grainy curds.
- •Rushing the browning step, which prevents a deep savoury flavour from building in the pan juices.
- •Skipping the lemon juice, which provides essential brightness against the rich egg and sheep's cheese.
Serving suggestions
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