Teramo, Abruzzo
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.
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
{"Spring lamb jointed, browned in lard, braised in white wine for 45 min until tender","The braising liquid should be almost completely absorbed/reduced — the lamb should be barely moist","Egg-and-pecorino mixture: 3 eggs beaten with 100g grated pecorino di Farindola per 800g lamb","Pour the egg mixture over the lamb off the heat; swirl the pan gently — the eggs cook in wisps from the residual heat","Serve immediately before the egg overcooks from the meat's heat"}
{"A pinch of saffron in the egg mixture is the Teramano festive enhancement","Fresh flat-leaf parsley stirred into the egg mixture before pouring adds a bright green note","This technique applies equally well to young goat (capretto) — the Easter slaughter in the region uses both"}
{"Adding egg to actively hot pan — the eggs scramble hard rather than setting in soft wisps","Braising liquid not reduced enough — watery pan dilutes the egg and makes a broken sauce","Waiting too long after adding egg — it continues to cook and becomes rubbery within 3 minutes"}
La Cucina Abruzzese — Massimo Di Felice