Agnello o Capretto Cacio e Uova

By ctozzi

"food and memories of Abruzzo" pg 36 and a combination of mother-in-laws recip

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 medium-sized onion, sliced (didn't use this)
• 1 spring fresh rosemary, or 1 tsp dried (i used it, mother-in-law didn't)
• 1 cup dry red or white wine
• 1 cup chicken or beef broth (i used, mother-in-law didn't)
• 6 large eggs (too many, next time 4)
• 2/3 cups grated Parmigiano
• juice of 1/2 lemon (didn't use this)
• 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)

Preparation

Step 1

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

In a large skillet heat oil. Add the onion and saute over medium-high heat, stirring often, until softened, about 5 minutes.

Add the meat and brown, turning the pieces often, about 10 minutes. (do in two batches if necessary) Do not over-crowd the pan. Add the rosemary, salt, if using, and pepper. Add the wine and let evaporate. Add 1/4 cup of the broth, cover the skillet, reduce heat to low, and cook slowly, adding more broth 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, the lemon juice, and parsley. Pour the mixture over the meat. Stir and cook a few minutes until the eggs coagulate. Serve at once.