Agnello Cacio e Ova

**Agnello Cacio e Ova**

Agnello Cacio e Ova is a traditional Easter dish from the Lombardy region of Italy, particularly associated with the province of Brescia. The name translates to "lamb with cheese and eggs," reflecting its core ingredients: tender spring lamb, aged Grana Padano or Parmigiano-Reggiano, and fresh eggs. The dish is a celebration of spring's first produce and the end of Lenten fasting.

The preparation involves browning lamb pieces, then slowly braising them with broth until tender. A rich, savory sauce is created by whisking beaten eggs with grated cheese and lemon juice, which is then gently stirred into the hot braising liquid off the heat. The residual warmth thickens the sauce into a creamy, custard-like coating without scrambling the eggs. A great version is distinguished by this silky, uncurdled sauce that clings to the lamb, balanced by the sharpness of aged cheese and the brightness of lemon. The lamb itself should be succulent and mild, a hallmark of young spring meat.

Regional variations exist within Lombardy; some cooks add a pinch of nutmeg or a handful of chopped parsley to the egg mixture. In Brescia, the dish is a cornerstone of Easter celebrations. According to a mention on *Where The Foodies Go*, the venue **Forme** in Brescia, Italy, is noted for serving this classic, highlighting its enduring place in local culinary tradition.