Ingredients (serves 4)
800 g lamb thighs
700 g fresh peas
1 onion
50 g lard or bacon, chopped
3 tablespoons extra virgin olive oil
4 slices of bread of Altamura
40 g grated pecorino cheese
pepper to taste
parsley
salt
1 egg
Chop the lamb and remove the lamb bones. Peel and chop the onion and the bacon. Chop a handful of parsley leaves.
In a saucepan (preferably earthenware) sauté the oil, lard or bacon and the onion. Add the chopped lamb and let it cook on high flame.
Pour half a liter of hot water and peas, add salt and pepper, cover and cook over low heat for 2 hours, stirring occasionally and adding lukewarm water if necessary.
In a bowl beat the egg with the chopped parsley, a pinch of salt, pepper and pecorino cheese. Towards the end of cooking the soup, pour the egg mixture and let it simmer for a few minutes. Stir with a fork to prevent the lamb comes apart.
Serve immediately with freshly ground pepper and slices of bread from Puglia.
