Agnello o Capretto Cacio e Uova - altered

By ctozzi

“food and memories of Abruzzo” pg 36 and a combination of mother-in-laws recipe

Ingredients

• 12 to 14 pounds (2 k) leg of kid or lamb, cut into small pieces without removing the bone
• 1/4 cup extra virgin olive oil
• 1 cup dry white wine
• 1 cup water
• 6 large eggs (too many, next time 4)
• 2/3 cups grated Parmigiano
• 1/4 cup minced fresh parsley (didn't use this)
• Salt & Pepper to taste
• 1 tablespoon tomato paste (we added just before adding the wine, not included in original recipe)

Details

Adapted from keyingredient.com

Preparation

Step 1

Wash, dry, and cut the meat into 2-inch pieces.

In a large skillet heat oil. Add lamb and brown, turning the pieces often, about 10 minutes. (do in two batches if necessary) Do not over-crowd the pan.

Add tomato paste and cook for a few minutes.

Add the wine and let evaporate.

Add water and cover the skillet, reduce heat to low, and cook slowly, adding more water as needed to prevent scorching. Do not let the liquid dry up completely. This step will take 1 to 2 hours, depending on how tender the meat is. Taste the meat to make sure it doesn’t overcook.

In a bow, beat the eggs, add the cheese, a pinch of pepper and parsley.

Pour the mixture over the meat.

Stir and cook a few minutes until the eggs coagulate. Serve at once.