Agnello Brodettato alla Molisana con Uova e Limone
Molise — Isernia e Campobasso province
Molise's Easter lamb — young lamb pieces braised in white wine and broth until tender, then finished with a brodetto of beaten eggs, Pecorino, and lemon juice stirred into the hot cooking juices to create a rich, creamy-acidic sauce. The brodetto technique (egg-lemon emulsification into hot meat juices) is the Molisano equivalent of the Greek avgolemono — both produce a creamy, tangy sauce from the same ingredients. Eaten only at Easter in Molise, when the lamb is at its most delicate.