…a traditional Easter dish from Abruzzo
This special Abruzzese recipe is one which has its origins in our local mountain ‘cucina’ as far back as the early 19th century, and is closely connected with the traditions of Easter.
Originally the meat of the kid, being quite small in size, was added just to flavour the broth which was served as part of lunch on Easter Sunday. To that basic dish was then added cheese, later on eggs were added and finally lemon giving us the final dish which we enjoy today: ‘cacio e ova’ (cheese and eggs).
Young animals were often ’sacrificed’ in order to maintain a good balance in the flock and also because they would have drunk all the milk, not allowing the shepherds to produce any cheese.
Note that this dish is often prepared using lamb instead of kid, which may be easier to find in your local butcher’s.
- 1kg of goat’s meat cut into small pieces
- 4 eggs
- 2 lemons
- 100 grammes of grated pecorino cheese
- 1 glass of white ’Trebbiano d’Abruzzo’ wine
- 1 glass of extra virgin olive oil
- 2 sprigs of fresh rosemary
- 2 whole cloves of Sulmona red garlic in their skins
- Add fresh chili to taste - optional
- Put the oil, rosemary, garlic and pieces of meat into a saucepan
- Fry over a medium flame. When it is browned, increase the heat and add the wine
- Turn the heat down again and let the ingredients cook slowly until done with the lid on the saucepan
- Beat the eggs together with the cheese and the lemon juice and pour it over the meat, having first removed the rosemary.
- Keep stirring on a low heat until cooked through
- Serve with stuffed artichokes or fresh vegetables