Sheep Cacio e Ova (Cheese & Eggs)

Spicy stewd sheep from south Italy traditional cooking

Ingredients

For 4 people:
800 gr. of cleaned (no bones, small fat quantity) ship meat
3 eggs
150 gr, pecorino chees (smashed)
2 lemons
Fresh red pepper (2 or more, depending on your taste)
1 cup of olive oil
1 glass of white wine
1 spoon of vinagre

Directions

Step 1

Clean the ship meat if needed, removin bones and hard fat,and chop it to pieces (cube like  2 cm size)

Step 2

Place in hot water with the vinager, until you can collect and remove all foam produced (5-10 min, do not cook)

Step 3

Place on the fire in a covered stewing pot the olive oil with the meat at low temperature, until the meat releases all the juices and start to fry (30 min to 2 hours, depending on meat)

Step 4

Add the wine and eventually some water until you can smash the meat with a spoon (2 hours or more)

Step 5

While meat is cooking, mix the eggs and the cheese to obtain a "carbonara like" sauce. Add the chopped red peppers (without seeds) and finally the lemon juice when the meat is ready

Step 6

Remove pot from fire and pour the sauce. Keep mixing with a wood spoon until all pieces are covered with sauce and sauce itsels is creamy

Step 7

Serve with grilled peppers and strong red wine