| Contessa Nera Agnello e Cicoria recipe Ingredients700 g lamb400 g chicory3 grated pecorino eggs1 garlic clove1 glass of dry white wine extra-virgin olive oil and black pepper PreparationMondate the chicory; wash it thoroughly with plenty of water; boil salted water in a large pot and dip in the vegetables, let it cook for a couple of minutes from when it starts to boil; drain and chop. In a saucepan brown the garlic in oil and put the chopped meat, salt and pepper, when it is browned, soak with wine, once evaporated, add the right amount of water to complete cookingAdd the chicory and stir everything carefully. Let it cook for another 5 minutes. Finally beat the eggs, mix with the cheese and black pepper, salt and pour everything into the pan, distributing evenly over the meat and vegetables. Place in a preheated oven for 5 minutes, which is the time it takes for the egg to thicken. Serve hot. |
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