Lamb with Eggs and Cheese: This recipe is from the Abruzzo region. Lamb is the signature meat of the Abruzzo; the custom of adding eggs and cheese to what would in any case be a hearty dish derives from the belief that lamb "thins out," as it were, in the cooking. Hence the need to bolster it, and the recipe continues to be a great favorite in the Abruzzo despite the more recent trend towards lighter dishes. To serve 6 you'll need:
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
- 3 1/3 pounds (1.5 k) lamb, preferably leg, cubed.
- 2 whole eggs and 2 yolks
- Freshly grated pecorino (very mild romano) or Parmigiano -- about 3/4 cup of cheese, or a little more
- 4 cloves garlic
- A glass of Trebbiano d'Abruzzo or similar crisp dry white wine
- The juice of a half a lemon
- 4 tablespoons olive oil
- Salt, and a healthy grinding of pepper
Preparation:
Brown the meat and the garlic in the oil, stir in the white wine, and simmer for an hour or so.While the meat is cooking beat the eggs with the cheese, pepper and lemon juice. As soon as the lamb is cooked (if there are still any bones left remove and discard them), Stir in the egg mixture, heat through stirring constantly until it thickens, and serve at once.
The wine? A Montepulcianto D'Abruzzo.
