SPRING LAMB STEW - Spezzato d'Agnello Cacio e Ove

Lamb is traditionally associated with spring in Italy and a must-have at Easter-time.  Spring lamb is extremely tender and succulent with rosy-pink flesh .

Spring Lamb Stew
(Spezzato d'Agnello Cacio e Ove)






Keeping with tradition, at Easter, we purchased a whole spring lamb (agnello). Total weight 25 lbs. We butchered it ourselves.

   Some Italians prefer a baby lamb (agnello di latte or abbacchio) which is fed only with milk and is not older than 4 weeks.  We prefer a milk-fed lamb (agnello) not older than 2 to 6 months, which fed with grass resulting in a strong and aromatic taste.

We divided the lamb in four parts -

Leg of Lamb

All photo Copyright - ©2012 - La Casa e Il Giardino

Legs (coscia) - great for oven cooking. It can be boned and rolled.

Shoulder and Chops (Rack or carre) - great for fancy preparation like a crown, obtained by joining two racks joined in a crown shape with the bones protruding.

Rack of lamb

Chops (costolette) obtained from the rack cut to slices.  Individual chops can be rubbed with a mixture of lard, rosemary, salt and pepper and grilled.

Shoulder (paletta) - Suitable for oven cooking or stewed.

Neck (collo) - cut into chunks great for stews or (spezzatino).

Lamb Stew with cheese and eggs (Spezzato d'agnello cacio e ove)

      3 lbs. lamb (I used the shoulder and neck) , cut into 2 inch pieces
    3 cloves garlic, crushed and peeled
    1 sprig fresh rosemary
    ½ cup dry white wine
    ¼ cup olive oil
    1 medium onion cut in half
    Salt and freshly ground pepper
    5 large ripe tomato, peeled, seeded, and chopped or 1 large can of chopped tomatoes
    2 hot green peppers (optional)
    4 sprigs parsley, chopped
    1/2 cup dry red wine
      3 eggs
      1 cup Pecorino cheese

Procedure

Combine the lamb, garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 hours. Drain the meat and discard the marinade.

Heat olive oil in a large pan with lid, over medium-high heat.  Add the onion and brown the meat on all sides, about 30 minutes.  Add the red wine.  Let the wine evaporate. 

Add salt and pepper to taste, tomatoes and parsley. Bring to a boil, reduce heat to low, cover, and simmer about 30 minutes stirring occasionally until meat is very tender. 

In a bowl, beat the eggs with pecorino.  Pour egg mixture over meat.  DO NOT STIR.  Cover and simmer for 10 minutes until egg mixture is firm.  Close the flame and mix until the egg mixture combine well with the meat.  Serve warm. 

For a side dish, I make braised fresh peas with scallions.

Braised fresh peas and scallions

EASTER ...many years ago

And they come back, memories never fade ....the vinegar-sand scrubbed copper pots and pans gleaming off the freshly painted walls … the slaughtering of the spring lamb....the scents of cinnamon and vanilla ... the baking of cookies at the local bakery...Mom making fresh pot cheese over a fire....the sadness of Good Friday....the blessing of the homes....the joy of Easter Sunday....and the fun of Pasquetta (Easter Monday).

I remember Easter being a solemn and yet, joyous event. On Good Friday (Venerdi Santo) at sundown, there was the dramatic recreation of the suffering of the death of Christ. The Dead Christ covered with a white veil, a crown of thorns on his head and lying in the coffin was carried on men's shoulders throughout the town. Christ's coffin was

Procession 1952

followed by a very expressive statue of Mary (Addolorata) dressed in black.  The flickering candles in the dark and the solemn singing of the "Miserere" brought deep sadness and tears.

House Blessing

Holy Saturday (Sabato Santo) was marked with the blessing of the Holy Water (Acqua Santa). The priests in towns would go from house to house and bless them. A boy with a basket and a bucket filled with Holy Water would accompany the priest. Out of gratitude, eggs were given in exchange for the blessings. 

Resurrection

Joy would explode on Easter Sunday with the Resurrection of Christ, the incessantly ringing of the church bells, the greeting of relatives with Buona Pasqua and the savoring of "spring" lamb chops (agnello sulla brace) smothered with lard, garlic and fresh rosemary and grilled on the fireplace (the most delectable seasonal treat).

Pupa (doll shaped cake)

We celebrated with other traditional dishes made from eggs and lamb, both symbolizing the season rebirth, such as:  "Spring" lamb stew with cheese and eggs (spezzatino d’agnello cacio e ova) and Lasagna.  Our traditional desserts were Fiadone (cheese cake), Pastoni, Mostaccioli, pupe e cavalli di Pasqua (doll and horse shaped cakes) and Pizza dolce (Cream filled sponge cake saturated with coffee and rum).
Some recipes will follow.

Altalena (Swings)

  
      Then, there was Pasquetta (Easter Monday), a national holiday in Italy, when we headed for the fields to picnic and celebrate the arrival of spring.  The family, together with friends and relatives, feasted on frittata (egg omelet) made with wild asparagus foraged by my father, young fava beans from the garden, fiadone and red wine.  How can I forget the laughter swinging from a tree? 

Today, with the exception of slaughtering the "spring" lamb, we carry on some of the traditions.  As to Pasquetta (Easter Monday), it's not a national holiday here. 
Wishing you all.... Buona Pasqua!         

Venerdi Santo - Good Friday in Casalbordino  http://youtu.be/no9giDAkBio