Posted by admin on Aug - 17 - 2012 under Secondi
Ingredients
  • 1 kg of capretto
  • 1 kg of fresh peas
  • 4 sprigs of wild fennel
  • 4 eggs
  • 40 ml of extra virgin olive oil
  • Black pepper
  • Salt to taste
  • 1 lemon
  • 100 g of grated Pecorino
  • 1 tablespoon of chopped parsley
Cuisine: Cooking time: - mins Serving: - people

Preparation

Cut the capretto meat into cubes. In a skillet, heat some olive oil and cook meat until browned on all sides. Add the wild fennel. Season with salt and pepper. Add a little water and continue to cook until done. Shell the peas and add to the meat. Sprinkle with the chopped parsley. In the meantime, in a little bowl beat the eggs, the pepper, the salt, the grated pecorino and the freshly squeezed lemon juice. At the end, when all is cooked, add the egg mixture to the meat. Mix well over low heat. Serve immediately.

Meal: Food type:

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