Goat (or lamb) with egg and peas: Apulian Easter traditional main dish

In Italy during the Easter tradition brings to the table the goat and the lamb. Often they are cooked roasted or baked . The recipe that I want to propose is that the Apulian tradition , easy, tasty and fragrant. It just takes a little ‘ time, but it ‘s worth it: the result will be a wonderful main course.


Here is what you need

1 and a half kg of goat or lamb chop , 2 cloves of garlic ( optional ) 1 large shallot , half a cup of extra virgin olive oil, 4 cups dry white wine, 2 cans of peas, 6 eggs , 200 grams of grated parmesan cheese , 1 lemon, salt to taste .


First of all, chop the shallot .


Then degrease well the meat , removing as much fat as you can.


In a nonstick pan , place the oil , the chopped shallots and pieces of meat.



Sauté well, add salt and add 2 glasses of white wine . Let soften the wine, put the lid on and cook on slow fire in his flesh the water for about 30 minutes, stirring occasionally.
At this point, add the juice of a lemon , and if necessary, add the other 2 cups of white wine.


Continue to simmer, stirring occasionally , until the meat falls off from his bones.
Meanwhile , beat the eggs with the grated Parmesan and if you want raw garlic , peeled and finely chopped (the original recipe calls for it, but I would better not put it)

Try to remove from the pan as many bones as you can. This will help to eat and taste it!!!


Add the peas and cook for a few minutes, then add the beaten eggs with the parmesan , stir well , turn off the heat and let thicken well the egg , stirring occasionally.



The goat with eggs and peas is ready you just need to bring to the table. Buon appetito, enjoy it!