Emilia-Romagna Recipes
AGNELLO BRODETTATO

Agnello  - Photo © Ladypedina

AGNELLO BRODETTATO

Braised Lamb with Eggs

How to make the Braised Lamb with Eggs:

Rub the lamb with half a lemon. Wash, dry and cut the meat into 2 oz. pieces. Melt the lard in a saucepan, add the prosciutto and onion and brown the lamb. Add salt and pepper. When the lamb is evenly browned, splash it with white wine. Cook till the agnello brodettato is tender, about an hour over a low heat, adding a few spoonfuls of hot water if necessary. Beat the egg yolks in a bowl with chopped parsley and marjoram, a tsp. of grated lemon peel and the juice of a whole lemon.

When the lamb has finished cooking, turn off the heat and pour the egg mixture over it. Stir and let the eggs coagulate, but do not let them set too hard. Serve the agnello brodettato with a green salad.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM