Agnello Cacio e Ova
Experience the flavors of Italy with Agnello Cacio e Ova, tender lamb shoulder cooked in white wine and vegetable stock, topped with a creamy egg and pecorino cheese sauce. Perfect for pasta or as a...
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 festitalia.ca.
Cooking tools:
- Stove
- Pan
- Wooden spoon
- Tongs
- Spoon
- Mixing bowl
- Whisk
- Grater
- Cutting board
- Chef's knife
Ingredients
- 800g of lamb shoulder, diced
- 2 onions, diced
- 300ml of white wine
- 200ml of vegetable stock
- 2 eggs
- 40g of pecorino cheese, grated
- olive oil
- salt
- chopped parsley for garnish
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