ViviTortoreto

A classic of Abruzzo cuisine, Lamb Cace e Ove is a must at Easter on the tables of Abruzzo families.

Cace Ove Lamb Recipe, for 6 people.

Ingredients:

• 1 kg and a half of lamb (leg cut into stew)
• 2 whole eggs
• 2 egg yolks
• 1 glass of white wine
• 80 g of pecorino (grated)
• 2 cloves of garlic
• Juice of 1/2 lemon
• Salt as needed
• Extra virgin olive oil
• Pepper
• Rosemary

Preparation :

Let’s start by washing the lamb cut into a stew then dry it with kitchen paper
In a large pan, add the oil, once it has reached temperature add the garlic cloves and, when golden, add the lamb chunks and sauté them for a few minutes.
After browning the lamb and stirring it for a few minutes, add the wine, salt to taste and cook over a very low heat with a lid for about 40 minutes until the meat is juicy and tender.
While the lamb is cooking, we begin to prepare the Cace e Ove sauce. Beat the eggs with the grated pecorino, lemon juice and pepper. When the meat is ready, pour the mixture into the pan and stir quickly until the mixture is similar to a creamy sauce.
Place the Lamb Cace e Ove on a plate and serve it hot with a sprig of rosemary that gives the dish scent and color.