Abbacchio alla cacciatora
Recipe Information
Abbacchio
Cultural Context
Abbacchio, or Roman lamb, is a traditional dish from the Lazio region of Italy, particularly associated with Easter celebrations. The dish showcases the tender meat of young lamb, often roasted with aromatic herbs and vegetables, reflecting the pastoral heritage of the region. Today, abbacchio is enjoyed year-round and has become a staple in Roman cuisine, celebrated for its rich flavor and tender texture, often paired with seasonal sides.
lamb
๐ฅHealthier: chicken
๐ฐCheaper: pork
Chicken is leaner and more affordable than lamb.
white wine
๐ฅHealthier: broth
๐ฐCheaper: water
Broth adds flavor without alcohol, while water is a budget option.
Prendete una padella abbastanza grande da contenere l'abbacchio, versateci olio, fate prendere calore.Aggiungete, quindi, l'abbacchio e fatelo rosolare bene, a fuoco medio.
A questo punto, versate l'aceto e lasciate evaporare. Aggiungete la salvia, il rosmarino lโalloro sale e pepe.
Unite un paio di mestoli di brodo, coprite e fate cuocere un'ora, fino a che risulti tenero, aggiungendo brodo all'occorrenza e girando la carne di tanto in tanto. Lasciate ridurre la salsetta.
Servite l'abbacchio ben caldo.
Cooking Techniques
Spice Level:
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธContains AlcoholDietary
Allergens
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