Difficulty

time

55'

STEW OF LAMB, PEAS AND EGGS

Meat

INGREDIENTS:
- a lamb shoulder
- 500 g of peas
- 1 onion
- 4 spoons of Extra-virgin olive oil
- 100 g of smoked bacon
- 1 vegetable stock-cube
- 300 ml of warm water
- 2 eggs
- a small bundle of parsley
- grated Parmesan cheese
- salt and pepper

PREPARATION:
Fry in a saucepan a big sliced onion in Extra-virgin olive oil together with the bacon cut to cube, then add a pair of pieces of lamb cut to slices for every person, it’s better if it is the part of the shoulder, more tender. When it is everything well browned, lower the fire and add three/four spoons of peas apiece, and cook slowly with the cover on the pot until the lamb doesn't result tender as well, for 40 minutes more or less, adding every now and then a little of warm water, in which the stock-cube is loosened. Repair of salt and continue the fire cooking slow. When the meat is cooked, add in the pot the beaten eggs, a pinch of salt, pepper, grated parmesan cheese and minced parsley. Remix gently for not tearing the meat, until the eggs don't harden it. To serve well warm.