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Cacio e ovo
Cacio e ovo
This typical lamb meat dish from the Teramo surroundings is traditionally served at Easter time.
Directions:
Brown the lamb meat in oil on a low flame and add salt and pepper.
Separately whisk the eggs with the lemon juice.
Pour the beaten eggs and lemon juice over the meat and stir thoroughly. Serve hot.
Ingredients (for 6 servings):
1 ½ kg. stewing lamb, 4 eggs, 2 lemons, salt and oil to taste.