Easter is coming and in Molise culinary preparations are in full swing: you start thinking about the Easter menu, you begin to prepare “pastiere” (traditional Neapolitan cakes baked during Easter) and “casciatelli”.
A beautiful frenzy begins to populate the kitchens, because in Molise one thing is certain: traditions must be respected, especially the culinary ones!
The first course (or first courses) of Easter may vary, but the second will always be the same in all families: lamb with cheese and eggs (in dialect, “casce e ova”), a classic of the typical cuisine.
A tribute to the tradition that carries the symbols of the Christianity: lamb and eggs.
How is it prepared? It is very simple: just prepare a fried onion, cook the lamb pieces after blending them with white wine and, when cooked, add the beaten eggs with the grated cheese. Let it thicken for a few minutes over low heat and you’re done!
It’s a really delicious dish. A robust combination, a rich flavour, an unforgettable taste.