lamb stew - agnello cacio e ovo - recipes with olive oil - gusto per amore

If  you are looking for some Easter menu ideas, you could try this traditional lamb stew recipe from Abruzzo, named  “agnello cacio e ovo”  in the local dialect. It is a tasty  lamb recipe made with lamb shoulder meat, eggs and pecorino cheese. Easter  is the most important event for  Catholic Church, the lamb symbolizes  Jesus Christ and the egg  symbolizes the rebirth. Shepherding and shepherding life style have ancient roots in Abruzzo region, lamb meat and pecorino cheese are traditional Abruzzo foods. This is the reason why  agnello cacio e ovo is in all Easter menu all over  Abruzzo.  Easter is not only a religious event but it celebrates Spring, the rebirth of nature and of agricultural activities. This is just one of the many traditional recipe of Abruzzo  that represents how the cultural heritage and local cuisine are closely linked. Savour  this delicious  lamb stew with a wild Montepulciano D’Abruzzo wine and your  Easter menu will be an amazing emotional experience.

4-6 Servings


1,4 Kg of lamb shoulder with bones (about 900 g boneless )
1 clove of garlic
Fresh rosemary
4 tablespoons of extra virgin olive oil
30 ml of dry white wine
3 organic eggs
40 g of grated pecorino cheese or parmesan cheese
a pinch of pepper
500 g of fresh tomato sauce
200 g of water


Remove the bones and trim excess fat; cut the meat into medium- sized chunks.

lamb meat - recipes with olive oil - gusto per amore

how to cook lamb - recipes with olive oil - gusto per amore

Heat extra virgin olive oil in a large frying pan, add the garlic then add the lamb meat and the rosemary. Season  with salt. Add the white wine and stir fry until meat starts to brown. Cover the pan with a lid and simmer for about 20 minutes.

Easter dinner recipe to cook lamb shouder meat with italian style

While waiting, beat the eggs  with a pinch of salt, pepper, and grated pecorino cheese.

recipes for easter - recipes with olive oil - gusto per amore

Remove the lid and when all the water is evaporated, stir fry for some minutes, then pour the eggs mixture over the lamb chunks. Stir gently  so the eggs stick to the meat. Fry until the eggs are cooked (about  5- 10 minutes).

lamb stew - recipes with olive oil - gusto per amore

Remove the lamb stew from the frying pan and put it in a steel pot, add the water and the tomato passata, when it start to boil cover the pot with a lid and simmer  for about 20 minutes. Season with salt.

italian lamb recipes - recipes with olive oil - gusto per amore

Remove the lid and let cook for five minutes until the tomato sauce is quite thick.


easter recipes - recipes with olive oil - gusto per amore

If you like this lamb stew, try this recipe, serve it hot as an appetizer or a main course.

Bon appétit


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Categories: Abruzzo recipes

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