Kid with peas and egg

Kid with peas and egg

Capretto con piselli all'uovo

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
meaty kid or lamb, cut into 5cm pieces, about 1kg
50ml olive oil
1 large onion, very finely chopped
50ml dry white wine
400g tender garden peas
4 eggs, beaten
3 tablespoons flat-leaf parsley, finely chopped, plus sprigs to garnish
60g parmesan, grated
salt
pepper

Method

  1. Put the kid or lamb in a pan with the olive oil and onion and cook slowly to brown the meat on all sides, about 10 minutes. Add the white wine and cook for a further 10–15 minutes. Add the peas and cook for another 10 minutes.
  2. Just before serving, beat the eggs in a bowl with the parsley and cheese. Season the meat with salt and pepper to taste, then remove the pan from the heat. Slowly add the beaten egg mixture, stirring well – the heat of the meat should be enough to turn the egg into a lovely thick sauce. Serve at once, scattered with a few parsley sprigs.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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