Lamb with cheese and eggs is a traditional recipe from Abruzzo that is usually prepared for Easter, but since it is so popular, people don’t limit themselves to eating it only on this occasion. There are several versions of this recipe, with ingredients that can vary and different cooking methods: every family has its own recipe… but everyone pairs it with a glass of Montepulciano d’Abruzzo.
Ingredients
- 1.5 kg lamb
- 1 glass dry white wine
- 5 eggs
- 80 g grated pecorino cheese
- 3 cloves garlic
- 4 tablespoons oil
- salt
- pepper
Preparation
Cut the lamb into small pieces, almost bite-sized. Wash them and dry them with paper towels. Heat the oil in a large pan with the garlic cloves. When they are golden brown, add the pieces of meat and brown them well over high heat, stirring with a wooden spoon.
Then pour in the wine, add salt and pepper, cover, lower the heat, and cook until the liquid from the meat is completely absorbed. Five minutes before the end of cooking, pour the beaten eggs and cheese over the stew and let them thicken, stirring quickly. Remove from the heat as soon as a creamy sauce forms. Transfer to a warm serving dish and serve immediately.
