Recipe description
Lamb cacio e ova, also called casce e ova, is a second dish based on lamb meat typical of Abruzzo cuisine usually prepared on the day of Easter
Cacio e ova lamb is nothing more than a lamb stew slowly cooked with oil, garlic and rosemary and flavored at the end of the preparation with beaten eggs, lemon juice and cheese, a rustic but very tasty dish perfect for your Easter menu
For others Easter dishes consult the section Easter and Easter Monday recipes by Chefsilvia. Enjoy the reading.
Recipe ingredients
- 1 kg of lamb meat (shoulder or leg)
- 4 eggs
- the juice of ½ lemon
- 100 g of grated pecorino
- Salt and Pepper To Taste
- ½ glass of white wine
- 2 cloves of garlic
- 1 sprig of rosemary
- 3 spoons of extra virgin olive oil
