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.
1,4 Kg of lamb shoulder with bones (about 900 g boneless )
1 clove of garlic
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.
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.
While waiting, beat the eggs with a pinch of salt, pepper, and grated pecorino cheese.
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).
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.
Remove the lid and let cook for five minutes until the tomato sauce is quite thick.
If you like this lamb stew, try this recipe, serve it hot as an appetizer or a main course.