Agnello Cacio e Uova alla Molisana

Agnello Cacio e Uova alla Molisana


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


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 :

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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.