Agnello Cacio E Uova Recipes
AGNELLO CACIO E UOVA (NEAPOLITAN FRICASSEE OF SPRING LAMB)
Provided by Nancy Harmon Jenkins
Categories dinner, project, main course
Time 2h15m
Yield Ten servings
Number Of Ingredients 10
Steps:
- Rinse the lamb pieces and then dry them well. Place the oil in a casserole over medium-high heat and brown the lamb pieces, setting them aside when they are done. Add a little more oil to the pan and turn the heat to low. Add the onions and stir into the oil and meat juices. Cover the onions and cook, occasionally removing the cover to stir, until the onions are very soft and almost melted into the oil. This will take about an hour. A drop or two of water can be added from time to time, if necessary, to keep the onions from browning.
- Add the browned lamb pieces to the onions with about half the wine. Continue cooking at medium-low, uncovered, for 30 minutes, or until the wine is mostly evaporated. Add the remaining wine, 1/2 cup of water and the peas. Cover and cook over medium-low heat an additional 30 minutes.
- Remove the lamb, onions and peas from the casserole and set aside on a warm platter in a warm place while you make the sauce. Keep the casserole on low heat, so that the juices are barely simmering. Beat the eggs well and mix in the parmigiano. Add a ladleful of the meat juices to the eggs, beating well as you drizzle it in. Continue beating in the meat juices until the egg mixture is warm. Then carefully beat the egg mixture into the juices in the casserole. Continue beating over very low heat until the sauce is thick enough to coat a spoon. Do not let the sauce come to a boil because that will scramble the eggs. If the sauce appears to be at the boiling point, remove from the heat immediately, beating to cool it down as rapidly as possible.
- Remove the sauce from the heat and beat in the parsley and lemon juice. Taste and add salt and pepper if desired. Spoon the sauce over the warm lamb and peas, garnish with pieces of lemon and serve immediately.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams
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- In a large, heavy-bottomed skillet or Dutch oven, heat 1/4 cup of the olive oil over medium heat until hot but not smoking. Add the onion and cook until soft and golden, about 5 minutes.
- Season the lamb chunks with salt and pepper and add to the skillet. Increase the heat to high and sear the lamb on all sides; work in batches if necessary to avoid overcrowding the pan. Stir in the wine, scraping the bottom of the pan with a wooden spoon to incorporate the browned bits of meat and onion, and season with salt and pepper. Cover and cook over medium-low heat for about 1 1/2 hours, until the meat is very tender. Add more wine or water if necessary to keep the pan from drying out.
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