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Abbacchio alla cacciatora

With stuffed artichokes and potatoes as a side dish

by Ada Parisi
5 min read
Abbacchio alla cacciatora con patate, una delle ricette più tradizionali della cucina romana e della Pasqua.

How to make lamb cacciatora: The step-by-step recipe

Today Lamb cacciatore with potatoes, the recipe step by step of one of the meat dishes of the most loved Cuisine Romana, as well as one of my rare Meat dishes. The spring lamb, or The Lamb, the shooting bag, It is a dish tenaciously rooted in ROMAN CUISINE popular, When families bred animals for personal use and for the sale of milk and meat.

L'Lamb', that nothing else is unless Suckling lamb, was served during the festivities and, even today, remain one of the More traditional recipes of Roman cuisine, Mostly in Easter period. If you want to change, but using the same type of meat, take look at RECIPES WITH LAMB.

Here's how to prepare lamb cacciatore at home

L’Lamb cacciatore with potatoes is a really simple dish to be prepared and, If you love the taste of this type of meat, is sure to please. I always opt for a cooking in a pan, because stays softer and it's easier to control the doneness, but It can also be made in the oven. The Perfect contours, in my opinion, are the baked potatoes and stuffed artichokes: two big classic Italian cuisine. The recipe STUFFED ARTICHOKES is Sicilian family, which also found on my YouTube channel version VIDEO RECIPE STEP BY STEP. L’abbacchio alla cacciatora It can be found in all Roman cuisine restaurants, but rest assured that prepared at home is much tastier.

Recipes with lamb and kid

If you don't know well WHAT'S THE DIFFERENCE’ BETWEEN LAMB AND KID I'll explain it to you. And I suggest you also try a few more Recipe that you can prepare with both lamb and kid: the BAKED KID or that STEWED (Both are Sicilian recipes. Or lo LAMB STEW and l’BREADED LAMB WITH PECORINO CHEESE. Have a good day!

Abbacchio alla cacciatora con patate, una delle ricette più tradizionali della cucina romana e della Pasqua.

Lamb cacciatore (Roman recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


  • For the lamb cacciatore

1-1,2 kilograms of abbacchio romano Pgi apart

2 cloves of garlic

salt and pepper

fresh rosemary and Sage

extra virgin olive oil

2 tablespoons white wine vinegar or cider vinegar

150 ml dry white wine

3 salted anchovies

little flour to dust the lamb

bottom or meat stock, to taste (Optional, you can substitute with a little 'hot water)


800 grams of potatoes

fresh rosemary and Sage

a clove of garlic

salt and pepper

extra virgin olive oil


To make lamb cacciatora style: Lightly flour the lamb pieces and brown them in a pan with extra virgin olive oil, over high heat, until they are golden brown on all sides, stirring often. When the abbacchio will have formed a beautiful superficial crust, add garlic, Sage and Rosemary little, season with salt, pepper and add the white wine. Do fade, then add a few tablespoons of broth. Cover and cook over low heat for 45 minutes, turning the meat over from time to time and adding a little broth if necessary.

For baked potatoes, wash potatoes, Peel them and cut them as Favorites: wedges, sticks or slices. I made into wedges. Line a baking sheet with parchment paper, grease it with olive oil and sprinkle, in a single layer, potatoes. Season with salt, black pepper, Sage and Rosemary, one or two garlic cloves, lightly crushed. Then drizzle with a drizzle of oil and bake in the oven at 200 degrees until golden brown on both sides, turning them halfway through cooking so that they cook evenly..

Abbacchio alla cacciatora

Bone and desalinate the anchovies well and chop finely by rinsing them with a little Rosemary and a clove of garlic. Dilute the mint with vinegar.

When the abbacchio will be well cooked (cooking also depends on your taste, If you want very soft you can also extend), put it on a serving dish and keep warm. Remove garlic from the cooking bottom, Sage and Rosemary and, over high heat, Add to the bottom of the mixture of garlic, vinegar and anchovies.

Stir well and cook for a few minutes, as long as the Fund is not restricted, becoming glossy and dense. Pour the hot sauce over the meat. If you want to prepare the dish in advance, return the meat to the Pan and heat it over low heat then, stirring in Gravy.

Serve the abbacchio well warm, seasoned with its sauce and accompanied by baked potatoes and stuffed artichokes. And Bon Appetit!


MATCHING: Verdicchio di Matelica riserva Docg, of the company Belisario. This large white, that is called Cambrugiano, it can also go well with tasty meats such as lamb, in this preparation, especially if accompanied by artichokes rarely matched to red wines. That Verdicchio is matured partly in steel and partly in oak barrels, giving it a body and a great ageing potential. Aromas of white flowers and vanilla, join a flavor and a well balanced body. The result is an elegant wine and many shades. In short, a white man disguised as a red wine.

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Italians Do Eat Better March 14, 2016 - 17:07

Usually I prepare with potatoes, But even with the artichokes must be yummy! I record the recipe. Have a good evening

Ada Parisi March 14, 2016 - 22:03

I'm not giving up potatoes ever, I like too. But artichokes are the death his opinion. Thanks for stopping by, See you soon! ADA


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