Agnello Casce e Ove from Two Fat Ladies Obsessions by Clarissa Dickson Wright
This is the Italian version of a lamb fricassee, and very good it is. Culled from the great Anna del Conte, this is a traditional dish from central Italy. You can add some grated horseradish to the...
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 app.ckbk.com.
Cooking tools:
- Skillet
- Plate
- Dutch oven
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- Salt
- freshly ground pepper
- 3 egg yolks
- 3 tbsp freshly grated pecorino or Parmesan cheese
- 1 onion, very finely sliced
- 1 tsp chopped fresh thyme
- ⅔ pint white wine
- 1 cup fresh white bread crumbs
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 leg of lamb, about 3 lb, boned and cut into 1-in cubes
- 2 tbsp vegetable oil
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