brodetto (pasquale) alla romana

/broh-DEHT-toh (pahs-KWAH-leh) ahl-lah roh-MAH-nah/

A traditional Easter dish made with beef and lamb which is cooked in broth. It is then removed from the broth which is thickened with egg yolks and lemon and served with Pecorino cheese. The broth is then poured over toast as a first course, with the meats served as main course.