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AGNELLO O CAPRETTO CACIO E’OVO
(LAMB OR KID WITH CHEESE AND EGG SAUCE)

Ingredients
1 baby lamb, about 10 pounds; or a 12-14 lb. Kid, cut into small pieces without removing the bone
¼ cup Filippo Berio® Olive Oil
1 medium size onion, sliced
1 sprig fresh rosemary, or 1 teaspoon dried
Salt to taste, optional
Freshly ground pepper to taste
1 cup dry red wine
1 cup chicken or beef broth, preferably homemade or a good quality canned broth
6 large eggs
2/3 cup freshly grated Parmesan cheese
Juice of ½ lemon
¼ cup minced fresh parsley

Instructions
Quickly rinse the meat, pat dry and set aside.

In a large skillet, heat the Filippo Berio® Olive Oil. Add the onion and sauté over medium-high heat, stirring often, until softened, about 5 minutes. Add the meat and brown, turning the pieces often, about 10 minutes. (Do in two batches if necessary. Do not overcrowd the pan.) Add the rosemary, salt, if used, and pepper. Add the wine and let evaporate. Add ¼ cup of the broth, cover the skillet, reduce heat to low, and cook slowly, adding more broth as needed to prevent scorching. Do not let the liquid dry up completely. This step will take 1-2 hours, depending on how tender the meat is. Taste the meat to make sure it doesn’t overcook.

In a bowl, beat the eggs, add the cheese, a pinch of pepper, the lemon juice, and parsley. Pour the mixture over the meat. Stir and cook for a few minutes until the eggs coagulate. Serve at once.

Makes 10 to 12 servings.