Abbacchio alla romana

0 0
Abbacchio alla romana

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Kg Leg of suckling lamb cut into pieces
3 Anchovies Salted
1 glass White wine Dry
1/2 a glass Vinegar from white vine
2 cloves Garlic
Sage
Rosemary
3 tablespoons Extra virgin olive oil
Salt
Pepper
Flour

Nutritional information

430 Kcal

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Ingredients

Directions

Share

One of the symbolic second courses of Lazio’s gastronomic tradition, the recipe for abbacchio alla romana is simple and characterized by the addition, at the end of cooking the abbacchio in the oven, of desalted, deboned and pounded anchovies. A star dish for great occasions.

For those who do not know, abbacchio is lamb when slaughtered while still young. At one time this expression was used only in Lazio, now it is widespread outside the region’s borders and indicates a young lamb, only 5 or 6 weeks old. The meat of abbacchio is tender, flavorful and rich in fat.

Lamb meat always evokes something tender and soft, and this tenderness is due to the fact that the lamb has not completed its year of life and has fed only on its mother’s milk.

Abbacchio comes from ‘baculum’ meaning stick, to a baculum (to a pole we would say now) lambs were secured so that they would not go astray. Abbacchio and more generally lamb are typical of the Easter season, in fact the bestperiod for abbacchio is precisely spring, although it can be found all year round. As always, feel free to comment this recipe if you liked!

(Visited 11 times, 1 visits today)

Steps

1
Done

Cut or have the leg of lamb cut into pieces and flour them. In a large pan, heat the oil and brown the lamb on high heat for about 10 minutes. Season with salt and pepper.

2
Done

Add the rosemary sprigs and sprinkle with the chopped sage and garlic. Turn the pieces several times so that they season well. Pour in the wine mixed with the vinegar and let it evaporate almost completely.

3
Done

Now add a ladleful of boiling water, cover and place in a preheated oven at 180°C (356°F) for a good half hour. If the sauce reduces too much, dilute it with hot water mixed with vinegar.

4
Done

While the lamb is finishing cooking, transfer two or three tablespoons of its cooking juices to a small saucepan and dilute three de-boned anchovies over low heat.

5
Done

When they are completely melted, mix well and pour the sauce over the meat. Let it season for a moment. Pass the abbacchio alla romana on the hot serving plate and serve.

Eatsitaly

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Polpette al forno
previous
Polpette al forno
Italian Octopus Salad
next
Italian Octopus Salad
Polpette al forno
previous
Polpette al forno
Italian Octopus Salad
next
Italian Octopus Salad

Add Your Comment