Mama Balduccis Brodetto

Ingredients

• 4 pounds baby leg of lamb
• boned
• meat trimmed
• and cut into chunks
• 1 large onion
• chopped
• 6 plum tomatoes
• chopped
• 3 tablespoons chopped fresh Italian (flat-leaf) parsley
• 2 large fresh basil leaves
• chopped
• 1 tablespoon plus 1/2 teaspoon salt
• 2 teaspoons plus 1 large pinch freshly ground black pepper
• 1/2 cup dry white wine
• 2 pounds fresh peas
• shelled
• 8 large eggs
• beaten
• 2/3 cup freshly grated Parmesan cheese

Instructions

1. In a nonreactive, large, heavy pot, combine the lamb, onion, tomatoes, 2 tablespoons parsley, the basil, 1 tablespoon salt, 2 teaspoons pepper, the wine, and 1 cup water.
2. Simmer, uncovered, over medium-low heat for 1 hour.
3. Meanwhile, in a small saucepan, blanch the peas in 1/2 cup boiling water for 30 seconds.
4. Remove from the heat, drain, and set aside to cool.
5. In a bowl, beat together the eggs, cheese, the remaining 1 tablespoon parsley, 1/2 teaspoon salt, and pinch of pepper.
6. Stir in the peas; set aside.
7. Preheat the oven to 350F.
8. Place the lamb in a large casserole.
9. Pour the egg mixture over it.
10. Bake until the custard is golden brown, 20 to 30 minutes.