On the Abruzzo episode of Bonacini’s Italy, chef Michael prepares a protein commonly found in Abruzzo’s mountainous region: Lamb with Cheese and Egg. Cooked here with delicious mixture of egg and Pecorino, the Italian name for the dish is ‘Agnello Cacio e Uova’. The dish is satisfyingly simple, while somehow managing to also be uber-decadent and packed with flavor!
Serves 4
INGREDIENTS
2 pounds (907 grams) lamb meat, cut into cubes
1/3 cup (80 ml) flour
2 tablespoons (30 ml) olive oil
1 onion, thinly sliced
½ cup (120 ml) white wine
1 tablespoon (15 ml) chopped rosemary
1 cup (240 ml) chicken stock
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) pepper
4 eggs
1 cup (240 ml) grated pecorino
1 tablespoon (15 ml) chopped flat-leaf parsley
INSTRUCTIONS
Heat oil in a large skillet over high heat.
Dredge the lamb cubes in flour, then sear on all sides until evenly browned. Remove from skillet and set aside.
Lower heat to medium low and add onion, cooking 1-2 minutes, until soft.
Add the white wine and bring to a boil, scraping up any stuck bits. Reduce.
Return the lamb to the skillet and add the rosemary, chicken stock, and season with salt and pepper. Bring to a simmer. [and cover]
Continue cooking for 3-4 hours, until the lamb is tender. [add more stock if sauce gets too thick]
Drain and reserve the excess cooking liquid, leaving the solids in the skillet.
In a bowl, mix together the eggs, pecorino, and some of the parsley.
Pour the egg mixture into the skillet with the lamb and cook, stirring, until the egg is firm.
Remove to a plate, garnish with parsley, and drizzle with reserved cooking liquid to finish. Serve hot.
