Basilicata Cultural Society
  • Link to Facebook
  • Link to Instagram
  • Link to Youtube
  • Home
  • About Us
    • History of the Basilicata Cultural Society
    • Board of Directors
    • Lucani Associations in Canada
    • Toronto/Matera Cultural Partnership
    • Discover Basilicata
  • News
  • Events
    • Calendar Notes
    • Calendar
  • Scholarships
    • Past Scholarship Recipients
  • Join Us
    • Membership Information
    • Membership Form
  • Contact Us
  • Recipes
    • Introduction
    • Antipasti
    • Primi
    • Secondi
    • Contorni
    • Dolci
  • Videos
    • Visita Istituzionale in Canada – Basilicata Cultural Society
    • Our Rustic Kitchen
    • Mini Basket 2023
    • Our YouTube Channel
  • Photo Galleries
  • Click to open the search input field Click to open the search input field Search
  • Menu Menu
Previous Previous Previous Next Next Next
123456789101112131415161718192021222324252627282930
Open image in lightbox: lagane_breadcrumbs_slide Open image in lightbox: lagane_breadcrumbs_slide
Open image in lightbox: cookies_slide Open image in lightbox: cookies_slide
Open image in lightbox: vealwithveggies_slide Open image in lightbox: vealwithveggies_slide
Open image in lightbox: Roast-Lamb-Whole_slide Open image in lightbox: Roast-Lamb-Whole_slide
Open image in lightbox: rabbit_slide Open image in lightbox: rabbit_slide
Open image in lightbox: lampascioni_slide Open image in lightbox: lampascioni_slide
Open image in lightbox: Doughnuts_slide Open image in lightbox: Doughnuts_slide
Open image in lightbox: pork_rind_pizza_crust_slide Open image in lightbox: pork_rind_pizza_crust_slide
Open image in lightbox: porkloin_slide Open image in lightbox: porkloin_slide
Open image in lightbox: rafanata_slide Open image in lightbox: rafanata_slide
Open image in lightbox: lagane_slide Open image in lightbox: lagane_slide
Open image in lightbox: crusch_slide Open image in lightbox: crusch_slide
Open image in lightbox: lambskewers_slide Open image in lightbox: lambskewers_slide
Open image in lightbox: orecchiette_slide Open image in lightbox: orecchiette_slide
Open image in lightbox: ossadimorti_slide Open image in lightbox: ossadimorti_slide
Open image in lightbox: pancotto_slide Open image in lightbox: pancotto_slide
Open image in lightbox: lambinnards_slide Open image in lightbox: lambinnards_slide
Open image in lightbox: lambcasserole_slide Open image in lightbox: lambcasserole_slide
Open image in lightbox: lamb-stew-orig_slide Open image in lightbox: lamb-stew-orig_slide
Open image in lightbox: foccacia_slide Open image in lightbox: foccacia_slide
Open image in lightbox: focaccia_tomato_slide Open image in lightbox: focaccia_tomato_slide
Open image in lightbox: Cutturiddu_slide Open image in lightbox: Cutturiddu_slide
Open image in lightbox: saltcod_slide Open image in lightbox: saltcod_slide
Open image in lightbox: Ciaudedda_slide Open image in lightbox: Ciaudedda_slide
Open image in lightbox: casoncelli_slide Open image in lightbox: casoncelli_slide
Open image in lightbox: cartellate_slide Open image in lightbox: cartellate_slide
Open image in lightbox: calzone_Slide Open image in lightbox: calzone_Slide
Open image in lightbox: bakedmushrooms_slide Open image in lightbox: bakedmushrooms_slide
Open image in lightbox: aquasale_slide Open image in lightbox: aquasale_slide
Open image in lightbox: apostles_fingers_slide Open image in lightbox: apostles_fingers_slide

Capretto with Cheese and Eggs

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

Preparation Instructions

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.

Recipe Menu

  • Introduction
  • Antipasti
  • Primi
  • Secondi
  • Contorni
  • Dolci
© Copyright - Basilicata Cultural Society of Canada
  • Link to Facebook
  • Link to Instagram
  • Link to Youtube
Link to: Wheat Grains with a Ragu of Lamb and Pork Link to: Wheat Grains with a Ragu of Lamb and Pork Wheat Grains with a Ragu of Lamb and Pork Link to: Cutturiddu di Pecora Link to: Cutturiddu di Pecora Cutturiddu di Pecora
Scroll to top Scroll to top Scroll to top