Spezzatino di agnello con cardoncelli
The lamb stew with cardoncelli is a typical traditional dish, usually prepared in case of Easter tradition.
Cardoncelli are the smallest and tender part of the wild thistle, a thorny plant that is easily found in the countryside because it grows wild.
Once the cardoncelli have been boiled, the lamb is cooked and browned with white wine and, if desired, a few tomatoes. Once the lamb is cooked, you can combine the cardoncelli with part of their cooking water.
A mixture of beaten eggs with salt, eggs and pecorino cheese is prepared and then poured on the preparation of lamb and cardoncelli until completely covered, using a fork.
The preparation that will look like a compact cake should be served hot.
