Dish

Agnello cacio e ova

Lamb with cheese and eggs

Agnello cacio e ova is a dish that is made by cooking lamb in a tomato-based sauce with onions, garlic, and herbs. The lamb is then topped with a mixture of eggs and cheese and baked until golden brown. The result is a delicious and hearty dish that is perfect for a cold winter night. The dish is high in protein and is a good source of vitamins and minerals.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Agnello cacio e ova is a traditional Italian dish that has been around for centuries. It is believed to have originated in the region of Lazio, where it was a popular dish among shepherds. The dish was made with lamb, cheese, and eggs, which were all readily available in the region. Today, the dish is still popular in Italy and is enjoyed by people all over the world.

Dietary considerations

Gluten-free

Variations

There are many variations of Agnello cacio e ova, with some recipes calling for different types of cheese or herbs. Some recipes also call for the addition of vegetables such as peppers or mushrooms.

Presentation and garnishing

Agnello cacio e ova is typically served in a large baking dish, with the lamb and sauce on the bottom and the egg and cheese mixture on top. The dish is then baked until the cheese is melted and golden brown. It is often garnished with fresh herbs such as parsley or basil.