Lamb with Egg Sauce

Fry up some young lamb. Deglaze the pan with white wine and chicken broth. Reduce. Remove from pan. Then fry up some garlic and parsley, put the reduced sauce back in, and add two eggs and lemon. Take the pan off the heat, stir like a carbonara, and serve with lamb chops.

Capelletti in brodo

Fry up a little beef, pork, and veal. (if you have it). Grind it up after cooking. Add an egg, and some parmesan cheese to the ground meat. Then add some lemon zest. Add a little nutmeg, if you’ve got it. Chop up some flat leaf parsley, and add that to the whole mix. Mix it all well. You want a fairly moist meet mixture here. You want it to be able to hold together, so if you want to add some water or egg, go ahead.

Make some pasta, with whatever recipe you like. Roll the pasta out thinly, or use a pasta machine. Cut small circles out of the dough. Put a little bit of filling in the middle, and fold in half. Then fold so that the two edges touch, making a sort of hat shape.

Boil all the capelleti in fresh delicious chicken broth. Boil. Three minutes later, you have yourself some wonderful food.

[this recipe looks like it would be nice with ready made wonton wrappers as well, if you need something that can be done more quickly.

This is also closely related to the Armenian dish called menthe, which is made with a non-egg dough. For menthe, however, use raw meat, bake the menthe first in the oven, then simmer in a little chicken broth and serve with garlicky yogurt.

Nice idea for a quick salad

Roast some artichokes. Mix with black olives, red onions, and lots of Italian parsley. Mix with a a lot of lemon, and eat with crunchy fish.

Some thoughts about the eating of offal from Speorri

The aim here is not to make a study of the magico-religous significance of the interest man everywhere and at all times has shown in viscera. But to talk about cooking is automatically to talk about the digestive system, and in this sense Diphilus of Siphnos is right in describing the digestive properties of each vegetable; but the question goes much deeper, back to the soothsayers and hierophants of antiquity . . . And If were asked why Christian traditions in France involve eating of blood pudding at Christmas, and of mayeritsa at Easter in Greece, I would say because these are the feasts of birth and rebirth.