Lamb casce and ova
This unique dish is a specialty of Molise, and its three core ingredients - lamb, eggs and cheese - combine to create a rich flavour. Easy to make and full of protein, this meal is great for the whole family.
• 1 kg lamb (preferably the leg), cut into small pieces
• 4 tbsp oil
• 1 branch parsley, chopped
1 glass wine
• 1 medium onion, finely chopped
• 6 eggs
• 200g grated cheese
• Nutmeg, for seasoning
• Salt and pepper, for seasoning
1. Preheat oven to 150°C.
2. Place oil, lamb and onion in a casserole dish or dutch oven that can withstand high oven temperatures. Leave to roast until lamb is browned.
3. Pour wine into the dish and continue to cook, regularly adding a ladle of hot water.
4. Meanwhile, whisk eggs in a large bowl with cheese and parsley. Add a pinch of salt, pepper and nutmeg to season.
5. Remove lamb from heat when almost cooked.
6. Add egg mixture and return to oven.
7. Cook until egg sauce has a golden crust.