This dish from the Abruzzo region of Italy is traditionally served at Easter, but is also delicious during the cooler nights of Autumn and Winter. The unlikely addition of egg and pecorino to lamb creates a creamy, rich sauce perfect for full-bodied reds!

This variation on classic Italian crumbed steak comes from Bologna - the food capital of Italy! Prosciutto and Parmesan cheese add a richness that makes it perfect for generous reds like the JOSEPH Nebbiolo.

This recipe is simple, quick and gives a delicious result for minimum effort - plus it's the ideal match for our savoury red, the Primo & Co 'The Tuscan' Shiraz Sangiovese.