(Lamb with "Parmesan" cheese and eggs - Traditional recipe)

Time: preparation: 15 minutes
........ cooking: 50 minutes

1,350 kg (3 lb) lamb cutlets
2 leeks, finely sliced
2 tablespoons dried rosemary
2 teaspoons dried bay leaf
2 teaspoons dried sage
12 tablespoons olive oil
2 glasses of dry white wine
2 tablespoons dried chives
5 or 6 eggs, according to their size
Salt
Chilli powder
50 g (1 3/4 oz) grated "Parmesan" (if you like)

easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Put olive oil, leeks, rosemary, bay leaves, sage and cutlets in a large saucepan.
Brown meat for some minutes all over. Add wine and some ladles of warm water; season with salt and chilli powder. Bring to the boil and then turn down heat, cover the pan and simmer for 40 - 50 minutes or until sauce thickens.
Few minutes before serving, beat eggs with salt and chives (and grated Parmesan, if you like) in a bowl.
Meanwhile heat meat and pour in the mixture of eggs over a medium heat, stirring continuously until eggs set.
Serve hot.

Note
- This dish can be prepared the day before. You only have to heat in the microwave oven.
   But the best thing is cooking meat the day before without adding eggs. These will be poured
   in few minutes before serving.
- You can use grated "Pecorino" cheese instead of "Parmesan" cheese.

What's the right wine?
Montepulciano d'Abruzzo (an Italian red wine from Abruzzi), Corvo Rosso (an Italian red wine)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".