There aren’t many opportunities to try Italian lamb dishes, but Easter in Italy is one time when you can indulge.
Especially in Rome, an essential dish on the table at breakfast, or Italian Easter lunch is “brodetto d’agnello” or lamb soup.
For six people you require: half a litre of capon or lamb broth, six eggs, the juice of half a lemon, some fresh marjoram leaves, grated parmesan cheese, toasted bread and salt.
Method: prepare the broth normally, leaving it to cool.
In a casserole dish beat four eggs, and the yolk of the other two, add the lemon and then slowly, gradually add the broth, mixing with each addition.
Put the dish over heat and cook for about ten minutes, constantly stirring and making sure the liquid doesn’t boil.
In a wide bowl, place the toasted bread, pour over the broth and add the grated parmesan and marjoram.
Serve very hot.
Dougie Mackenzie’s dedication and family support lead to prestigious award in Glasgow.
The engineering firm Wood Group experiences a dramatic decline in share value due to an independent financial review.
Momcozy's 'Stand Up for Mums', a show to discover the beauty of motherhood.
Entrepreneurs Thomas Lindie and David Taylor launch a unique outdoor store in Aberdeen.
The Emonika project, featuring shopping centre, apartments, two hotels and offices is set to redefine the city’s skyline and the concept of modern office spaces in Ljubljana.
For a nation that has absorbed the cuisines of almost every country around the world, it is difficult to define but what is Britain's national dish?
Court approves £334 million settlement for Aberdeen council workers against Under Armour
Despite the Saudi Pro League champions' persistent pursuit, Liverpool remains resolute in their stance, making it abundantly clear that Salah is not for sale
A couple leaves urban life behind for their dream jobs on the Isle of Rum.
Unwind in luxurious spa hotels that offer rejuvenating experiences within reach of the city.