not sure of the spelling, but this is just lamb in a white wine and egg sauce. Fabulous with a good crusty bread and a bottle of Shiraz.
6 forequarter lamb chops cut down the middle to make 12 smaller pieces.
6 glasses (yes 6) of good white wine, chateau cardboard is ok.
5 eggs
chicken stock, pepper and salt
a bunch of parsley
1 large onion
sclice onion and sauté in pan live oil till transparent
brown the chops on a hot skillet or bbq
add onions, chicken stock and chops to a saucepan and deglaze with the white wine.
put the lid on the saucepan and simmer for 30 minutes.
beat the eggs to combine the white and yolk
chop half a bunch of parsley (yes half a bunch or more)
turn off heat on saucepan and let sit for a few minutes
add eggs and parsley and stir through to make a rich sauce. The idea is not to cook the eggs, but to combine with the wine to thicken and just turn the sauce white.
salt and cracked pepper and serv with bread and wine.
add eggs and parsley and stir through to make a rich sauce. The idea is not to cook the eggs, but to combine with the wine to thicken and just turn the sauce white.
pete
Eating raw eggs is a high risk of getting Salmonella poisoning?
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Nobody suggested eating raw eggs. Food heated above 65c is effectively sterilised. The eggs are cooked, just not as egg, but incorporated into the wine as a sauce. Chefs do it all the time. If a food is just off the boil about 80c it will kill anything in the eggs.
Just dont make it if you are too scared, or maybe go to TAFE and do a food handling cert. But people have been preparing this dish in Italy for the last thousand years. I have been cooking it for 40 years with no ill effects; The old Italian who gave me the recipe was cooking it 60 years before that and nobody has died yet
-- Edited by Cyclops on Tuesday 3rd of July 2018 04:56:25 PM
-- Edited by Cyclops on Tuesday 3rd of July 2018 04:58:44 PM
Hi Cyclops, that is a delicious recipe. Heres one that uses the same egg method that I make often and is a hit with everyone. You are correct about the eggs. I make Cabonara with the beaten eggs to which I add parmigiano regiano cheese. Once these are combined it is poured over the hot drained spaghetti or fetticini which is added to the cooked bacon. The heat source is now turned off, the eggs would scramble if the heat was left on. The beaten eggs are now added, and turned with 2 forks to mix the eggs through the pasta. The hot spags and a little of the spag cooking water is added to the cooked spag and this process is what cooks the eggs, and makes the sauce to which I add cracked black pepper. This is the authentic bacon cabonara. The addition of cream to make cabonara sauce is strictly forbidden. Your Italian friend knows his stuff....Kisha
