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Agnello Brodettato con Tuorli e Limone alla Teramana

Teramo, Abruzzo

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I

Origin

Abruzzo (Teramo), central Italy

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Description

One of Abruzzo's most celebrated preparations for lamb: pieces of young shoulder or rib braised slowly in a classic soffritto-and-white-wine base until almost cooked through. The defining technique is the brodetto finale — a liaison of egg yolks, Pecorino cheese, lemon juice and fresh marjoram beaten together and stirred into the barely simmering braising liquid off direct heat (exactly like aglio e olio for eggs) to create a rich, thickened, cream-coloured sauce coating every piece of lamb. The pan must not exceed 70°C during this final stage or the eggs will scramble. Served immediately with toasted country bread.

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The Thread

—Egg yolk and lemon liaison stirred off heat into a hot broth or braising liquid to create a creamy, slightly tart emulsified sauce Greek
—Egg yolk and cream liaison added off heat to a white braise to thicken and enrich the sauce without scrambling French
—Meatballs finished in an egg-and-lemon thickened sauce — the avgolemono family of egg-acid liaisons appears throughout Mediterranean lamb cooking Turkish
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Flavour Context

Gentle braised lamb sweetness; sharp, creamy lemon-egg liaison; Pecorino's saline bite; fresh marjoram's citrus-herbal note — a dish of surprising elegance from a mountain tradition.

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