Easter Feast - Agnello Cacio e Uova – Lamb Cheese and Egg Stew

The primary ingredients for an Easter celebration feast are Lamb, symbolism of the sacrifice of God’s son, eggs, representing the rebirth, and vegetables, celebrating spring. This plate from Campania, the region where Napoli is located, incorporates these elements. The recipe also uses a less expensive cut of lamb and is widely accepted as the main course of choice.

I have included spring peas, but any fresh vegetable or bean could be substituted or added, including artichokes, fava beans, asparagus, or string beans. The vegetables will add greater substance to the sauce and will balance the flavor of the lamb.

Lamb is very flavorful and may not be appreciated by all. The balance of the cheese and vegetables in this recipe will make lamb palatable to even the most difficult of critics.

Ingredients:

2 ½ lbs leg of Lamb (butt-end) deboned and cut into 2 inch cubes
1 ½ cups of thinly sliced spring onions or scallions
2 tablespoons of olive oil
½ teaspoon of medium grain sea salt
½ cup dry white wine
1 lbs of peas, artichokes (cut in quarters), asparagus (cut in 2 inch pieces), or small fava beans
3 eggs
½ cup grated Parmesan cheese
½ cup grated pecorino cheese
Pepper
Juice of 1 lemon
Lemon wedges (2 for each guest)

Preparation:

Preheat a 12 inch iron skillet or sauté pan on medium high heat. Combine the lamb, onions and oil. Sear each side of the lamb, turning constantly. This should take 10 to 15 minutes. Season with salt and pour in the wine and deglaze the juices. Turn the heat to medium low and continue cooking uncovered keeping the liquid at a slow, but constant simmer. Turn the meat regularly. As the liquid reduces add water, one tablespoon at a time. Do not allow the pan to dry completely. Continue for about 45 minutes. The meat should be tender, slightly pink in the center and the liquid should be almost completely evaporated.

Add the vegetables and allow to simmer for another 10 minutes. Continue adding water 1 tablespoon at a time.

While the vegetables are cooking with the meat, beat the eggs and cheese together.

When the vegetables are ready remove the skillet from the heat and stir in the egg-cheese mixture. The eggs will set with the sauce and combine with the hot meat and vegetables. This should only take about 1 minute.

Season with freshly ground pepper and serve immediately with lemon slices.

Wine: I would suggest a Chianti Classico Riserva by Castello di Monastero or a Rosso di Montalcino

Technorati Tags:Easter Celebrations Food and Wine Lamb Campania Italy

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Abbacchio Brodettato

Suckling Lamb in Broth

Abbacchio is widely used in many of the Italian festivities. Regionally Lazio (Rome) is the accepted origin of Abbacchio.

New Year’s Eve we will be celebrating with our cooking buddies and the main dish will be lamb prepared by Al our Cajun Chef gone international (he is really good). So here is one of the Italian versions of lamb I thought you might enjoy. Perhaps I will be able to convince our great chef to share his lamb recipe, and obviously, I will publish the comments of all present.


Ingredients:

2 ½ lbs of suckling lamb
¼ lb Prosciutto
1 Onion
Salt
Pepper
¼ cup Olive Oil
Italian Parsley
2 Tbls flour
Marjoram
3 Egg Yolks
½ cup White Wine
Hot Water
Juice of 1 Lemon

Preparation:

Cut the lamb into 1 – 1 ½ inch pieces. Cube the prosciutto. Dice the onion. In a large skillet, on medium-low heat, add the ¼ cup olive oil, the lamb, the prosciutto, and ½ the onion. Add salt and pepper. Cook, turning regularly, over medium low heat until the meat is cooked.

Place the flour in a small bowl. Whisk in enough hot water to create a milk-like consistency. Add the wine the flour-water mixture to the meat stirring aggressively to avoid lumps. When the wine has evaporated, about 3 minutes, add enough hot water to cover the meat. Turn the heat to low, cover and simmer until you have a dense sauce, about 30 minutes.

You can remove from heat and set aside for several hours. Before serving bring back to temperature on low heat (from room temperature about 10 minutes).

Whisk the egg yolks with the lemon juice, parsley and marjoram.

When the lamb is at a slow simmer again, add the egg mixture and cook on low heat until the sauce is dense. Serve immediately and very HOT.

Tags: Abbacchio Lamb Gourmet Food Italian Recipes Food and Wine Travel Italy

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