La Pasqua Napoletana: Capretto Cacio e Uova, Kid, Cheese And Eggs

A traditional Neapolitan Easter dish, for 6:

  • 4 pounds (a scant 2 k) leg of kid or lamb
  • 2 ounces (60 g) cured lard or prosciutto fat
  • 1/2 cup + 2 tablespoons butter or rendered lard
  • 1 tablespoon olive oil
  • 1 medium-sized onion
  • 1 cup (250 ml) dry white wine
  • 3/4 pound (300 g) freshly shelled peas
  • 3 eggs, hard boiled
  • 1 1/4 cups (about 70 g) grated Parmigiano
  • 1 bunch parsley
  • 1/2 lemon
  • Salt & Pepper to taste

Wash, dry, and cut the meat into 2-inch pieces. Set it in a roasting pan and dot it with lard and butter, sprinkle it with oil, and brown it in a hot oven. Remove the meat to a platter, slice the onion finely, and cook it, covered and over a very low flame, in the pan drippings. It should cook for at least an hour, and you should, if it begins to dry out, sprinkle it with water. When the onion is soft and lightly browned, transfer half of it and some of the drippings to another pot. Cook the peas in this pot, covered and over a very low flame, adding some boiling water after 10 minutes.

Return the pieces of meat to the first pan and finish cooking it over a low flame; sprinkle half the wine over it, let it evaporate, and sprinkle the other half as well; finish cooking the meat stirring it occasionally and adding just the water necessary to keep things from sticking if need be. In the meantime mince the hard-boiled eggs and parsley with salt to taste, and combine this mixture with the grated Parmigiano.

When it is done add the peas, cook for a couple minutes more while stirring gently, then add the egg and cheese mixture and cook a minute or two more.

Turn off the flame, sprinkle with a few drops of lemon juice, and serve; in all it will require about an hour’s cooking time. Artichokes and baby potatoes will be the perfect accompaniment.

More about Lamb
Other Neapolitan Easter Recipes


Tags: , , , , ,

Categories: Campanian Meats, Holiday dishes, Lamb and Kid

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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