Name: Caprello con Piselli all’Uovo (Kid with peas and egg)
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 1 kg meaty kid or lamb, cut into 5 cm pieces; 50 ml olive oil; 1 large onion, very finely chopped; 50 ml dry white wine; 400 g tender garden peas; salt and pepper; 4 eggs, beaten; 60 g Parmesan, freshly grated; 3 tbsp finely chopped flat-leaf parsley, plus sprigs to garnish

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This wonderful springtime dish is traditionally eaten at Easter, when young lamb and kid are very much in demand. Making egg function as a sauce for meat is quite widespread in the Mediterranean. If fresh peas are unavailable, you can use frozen ones.

Ingredients

1 kg meaty kid or lamb, cut into 5 cm pieces
50 ml olive oil
1

Method

Put the pieces of 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.

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 h