Puglian Easter Brodetto: lamb with peas and eggs

Easter Brodetto with lamb, peas, and eggs is one of the symbolic dishes of the Easter tradition, an authentic celebration of spring flavors passed down from generation to generation. This dish represents the perfect balance between the simplicity of the ingredients and the richness of taste that characterizes the cuisine of our land.

The magic of this dish lies in the harmony between the delicacy of lamb, the sweetness of fresh seasonal peas, and the creaminess of the eggs, which, blending together, create a rich and enveloping sauce. Our "Tradizione" extra virgin olive oil "Tradizione" is the ingredient that enhances this symphony of flavors, imparting fruity notes and a slightly spicy aftertaste that balances the natural sweetness of spring peas.

Easter Brodetto is more than just a recipe: it's a ritual that marks the arrival of spring and the rebirth of nature. The ingredients themselves tell this story: lamb, the quintessential Easter symbol; peas, a spring delicacy; and eggs, a universal emblem of new life.

Recipe information

• Preparation time: 15 minutes
• Cooking time: 65 minutes
• Difficulty: Medium
• Servings: 3 people

Ingredients

• 600g lamb chops
• 500g fresh peas (including pods)
• 1/2 onion
• Oleificio Fratelli Vieste "Tradizione" extra virgin olive oil to taste
• Hot water to taste
• 2 eggs
• 3 tablespoons grated Pecorino cheese
• A bunch of parsley
• Salt, pepper

Method

1. 1- Chop the onion and let it brown in a saucepan with a drizzle of "Tradizione" oil.
2. 2- Rinse the lamb, pat it dry, and place it in the saucepan. Brown it on both sides, add a couple of ladles of hot water, cover with a lid, and cook for about 15 minutes.
3. 3- Shell the peas and add them to the lamb, cover with hot water, season with salt and pepper, and cook covered for about 45 minutes, until the meat and peas are well cooked. Add a little water if necessary.
4. 4- At the end of cooking, beat the eggs with Pecorino, parsley, salt, and pepper, and add to the pot. Cook over low heat for a couple of minutes, without overcooking the egg. Serve immediately with a drizzle of Oleificio Fratelli Vieste "Tradizione" oil.