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baked lamb with cheese, eggs and peas (agnello cacio uova e piselli)

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Baked Lamb with Cheese, Eggs and Peas (Agnello Cacio Uova e Piselli)

A well known recipe in Abruzzo and it's smaller neighbour, Molise, Agnello Cacio e Uova is a simple stew of diced lamb cooked until tender in white wine, which is then topped with a mixture of beaten eggs and Pecorino cheese.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, sliced thinly
  • 2 pounds (1 kilogram) lamb shoulder, diced
  • 1 cup (250 milliliters) dry white wine
  • 1 pound (450 grams) fresh peas in their shells (about 1 cup or 200 grams of frozen or fresh, podded peas)
  • Salt and pepper
  • 4 eggs
  • Juice of 1/2 lemon
  • 2/3 cup grated Pecorino cheese
  • Handful of fresh parsley, chopped

Directions

  • Add the lamb and let it brown evenly. Pour in the wine, turn heat down to a simmer and cook until lamb is tender and the liquid has reduced.
  • Meanwhile shell the peas and a few minutes before lamb is ready, add to the pot. Season with salt and pepper.
  • Beat the eggs together with the lemon juice, cheese and parsley. Pour the egg mixture over the top of the lamb stew and bake at 350ºF until golden brown on top, about 15-20 minutes.

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