Capretto e Carciofi all’Uova e Limone

Egg-and-lemon-enriched sauces appear throughout Italian cuisine and are most likely of Sephardic origin. These bagna brusca dishes are reminiscent of the well-known Greek avgolemono. This recipe from Calabria uses kid (baby goat), as does capretto alla giudia from Rome. Spezzatino d’agnello con salsa di uova per Pasqua and agnello brodettato, Passover recipes of Lazio and Tuscany respectively, are practically identical to this recipe as well except for the