It ‘a rich dish, which combines three protein components, the lamb meat, cheese and eggs. The dish is similar to the fricassee, i.e. the so-called soup meatS, which is made with raw egg yolks.
- 1 kg of lamb meat cut into pieces
- 50 g of grated pecorino cheese
- 2 egg yolks
- 100 g of ham in one single slice
- 1 onion
- 10 gr di lard
- 2,5 dl of dry white wine
- 2 dl of meat broth
- 1/2 lemon
- slices of lemon to decorate
Heat the lard in a pan (preferably earthenware), add the ham cut into large chunks and the onion, peeled and thinly cut. Lightly fry on low heat. Season with ground pepper and grated nutmeg at the moment, then add the pieces of lamb, previously washed, dried, and floured, and have them sauté in the soffritto until brown. Wet with wine, blend, add the broth, salt to taste and continue simmering at moderate heat for about two hours. Remove the lamb from the pan and place in a serving dish. Beat the egg yolks in a bowl together with the filtered juice of half a lemon, cheese and a pinch of salt, then incorporate this mix to the lamb cooking saucet and let it thicken, by stirring occasionally. Pour the sauce over the meat still warm, decorate the dish to taste with lemon slices.
You can taste this and other delicious recipes in the best restaurant in Agnone at Masseria Santa Lucia.