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kid or lamb in egg lemon sauce

Abbacchio or capretto brodettato 'in a little broth' is a zesty Roman fricassee dish traditionally served at Easter, reminiscent of Greek avgolemono dishes. The recipe includes diced prosciutto, as well as white wine, eggs and lemon.

Text © Dana Facaros and Michael Pauls

Images by: Dana Facaros and Michael Pauls