Italian traditional Easter lamb - Agnello cac’ e
Автор: Chef Marco NYC
Загружено: 2025-04-19
Просмотров: 8595
Описание:
Traditional Italian Easter Lamb – Agnello cacio e ova
Serves 4
• 700g boneless lamb (about 1.5 lb)
• ~40ml extra virgin olive oil
• ~500ml white wine
• Bay leaves, rosemary, garlic, salt & pepper to taste
• 3 eggs
• ~100g grated cheese (like Pecorino or Parmigiano)
Chop the lamb into small pieces and marinate it for an hours as described in the video.
Brown it in a skillet with hot olive oil and garlic.
Once golden, pour in the white wine and let it simmer slowly for at least an hour.
To finish, stir in a mixture of beaten eggs and grated cheese until it gently thickens.
Like many Italian dishes, this recipe changes from village to village—or even house to house.
Whenever tradition is involved, there’s no “true” version, just what your nonna did.
This one is how we do it in my family: no onions, no offals, just tender leg meat and lots of flavor.
🇮🇹 For Italian learners:
Lamb = Agnello
Easter = Pasqua
Eggs = Uova
Cacio/Formaggio = Cheese
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