Serving lamb with an egg sauce is a classical tradition is some parts of Italy, and this recipe originates from Abruzzo, just east of Lazio.
In the original recipe, the lamb is rather quickly sautéed in a skillet, then whole eggs are mixed with cheese and cooked with the lamb at the last minute. The result is often lamb with scrambled eggs, and is not very appetizing.
Rather than doing this, I preferred making a savory version of a sabayon, a soft, silky sauce that turned out to be quite delicious and kept a sauce consistency. Now, there are a few tricks to making a successful sabayon, savory or sweet. First, the water must be simmering, not boiling, and the bowl containing the eggs must not touch the water. Second, you must whisk the egg yolks until they are light and pale yellow before you put them over the hot water. Third, when cooking the sauce over the simmering water, always turn your bowl and whisk vigorously and constantly to prevent the sauce from curdling.
Agnello Cacio e Uova is traditionally served with chicory, here curly endive, quickly blanched in salted water, then sautéed in olive oil with garlic. A delightful and elegant Sunday night dinner.
Ingredients: 3 tablespoons olive oil For the sauce: 4 egg yolks Method:
Agnello cacio e uova
2 cloves garlic
450 g cubed lamb, 2 cm pieces (from the shoulder)
1 glass dry white wine
chicken or vegetable stock
salt and pepper
4 tablespoons dry white wine
4 tablespoons water
1/3 to 1/2 cup grated Pecorino cheese
3 tablespoons olive oil
For the sauce:
4 egg yolks