Agnello Cacio e Ova Recipe
This agnello cacio e ova recipe is a truly unique dish hailing from Abruzzo, where lamb is most certainly the king of meats.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Stove
- Skillet
- Mixing bowl
- Whisk
Ingredients
- 800g of lamb shoulder, diced
- 2 onions, diced
- 300ml of white wine
- 200ml of vegetable stock
- 2 eggs
- 40g of pecorino, grated
- olive oil
- salt
- chopped parsley, to garnish
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