Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
- 4 to 5 pounds (2 k) leg of kid or lamb
- 2 ounces (50 g) cured lard or prosciutto fat
- 1/2 cup + 2 tablespoons butter or lard
- 1 tablespoon olive oil
- 1 medium-sized onion
- 1 cup dry white wine
- 3/4 pound (350 g) freshly shelled peas
- 3 eggs, hard boiled
- 1 1/4 cups grated Parmigiano
- 1 bunch parsley
- 1/2 lemon
- Salt & Pepper to taste
Return the pieces of meat to the first pan and finish cooking it over a low flame; sprinkle half the wine over it, let it evaporate, and sprinkle the other half as well; finish cooking the meat stirring it occasionally and adding just the water necessary to keep things from sticking if need be. In the meantime mince the hard-boiled eggs and parsley with salt to taste, and combine this mixture with the grated Parmigiano.
When it is done add the peas, cook for a couple minutes more while stirring gently, then add the egg and cheese mixture and cook a minute or two more.
Turn off the flame, sprinkle with a few drops of lemon juice, and serve; in all it will require about an hour's cooking time. Artichokes and baby potatoes will be the perfect accompaniment.
A wine? Taurasi would be perfect.
Yield: 6 servings Neapolitan easter kid with cheese and eggs.