Agnello Cacio e Uova alla Molisana

Agnello Cacio e Uova alla Molisana

Ingredients

4 servings

  • 4 ½ lb lamb
  • 7 oz ham
  • dry white wine
  • 1 tablespoon lard
  • 1 cup broth

 

  • 1 onion
  • all-purpose flour
  • nutmeg
  • 3 eggs
  • ½ lemon
  • salt and pepper

Instructions

Put the lard, the ham and the onion cut into thin slices in a large pan. Gently fry, salt, pepper and add a pinch of nutmeg.

Cut the lamb into chunks and after coating in flour, add to the pan and sauté. Pour in the stock. As soon as it has reduced, add a bottle of white wine, salt, pepper and cook over low heat (for an average of 1 hour).

When the lamb is well cooked, arrange on a hot serving plate.

Pour the juices from the meat into a small pan and blend in three beaten yolks together with the Pecorino and the juice of half a lemon.

Mix and leave over low heat for a minute, then pour the sauce over the meat. Bake at 350°F until a golden crust has formed on the outside.

Source : http://www.academiabarilla.com/italian-recipes/molise/lamb-cheese-eggs-molise-style.aspx

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