Agnello al forno con piselli, cacio e uova

This rich egg-and-cheese-thickened dish, also known as agnello di Pasqua, agnello al verdetto, and, in dialect, u verdette, is traditionally served on Easter Monday in the Apulian port city of Bari. It is one among many Italian stews thickened with eggs and cheese that fall under the generic term cacio e uova, that is, “cheese and egg.” Serve this festive dish with roast potatoes.