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I
Origin
Teramo, Abruzzo
II
Description
The Easter lamb of Teramo: jointed spring lamb (or kid) braised in white wine and then finished with an egg-and-pecorino stracciatella poured over the hot meat at the last moment. The egg and cheese cook into wisps that cling to the lamb, creating a sauce that is simultaneously a meat braise and a stracciatella. The dish is served only at Easter and represents the Teramano synthesis of the cacio e ova technique (egg and cheese) applied not to a soup but to a meat second course.
III
The Thread
—Lamb braised and finished with egg-lemon sauce — the Greek Easter tradition with the same egg-on-meat technique Greek
—The Molisano version applies the same egg-and-pecorino technique to a soup rather than a meat braise Molise
—Lamb finished with beaten egg yolks in the pan — the Iberian version of the egg enrichment technique Spanish
IV
Flavour Context
Spring lamb barely moist from a white wine braise, enveloped at the last moment by soft wisps of pecorino-enriched egg — the Easter meal of the Teramo hills in one pan
Pillars V — VII
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