Good morning, Today lamb cacciatore, one of the most popular recipes of Roman cuisine, and one of my rare meat dishes. The spring lamb, or lamb, cacciatore, 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. The spring lamb, that is nothing but the suckling lamb, was served during the festivities and, even today, stays in Rome the tradition to prepare this recipe for Easter. If you want to change, but using the same type of meat, take look at RECIPES WITH LAMB.
Is’ a really simple dish to prepare and, If you love the taste of this type of meat, is sure to please. I prepare myself in a pan, because it remains softer and easier to control cooking, but you can do even in the oven. 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. The abbacchio alla cacciatora is found in all restaurants by cuisine, but rest assured that prepared at home is much tastier.
1-1,2 kilograms of abbacchio romano Pgi apart
2 cloves of garlic
salt and pepper, to taste
fresh rosemary and Sage, to taste
extra virgin olive oil, to taste
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)
Lightly flour the pieces of lamb chops and brown them in a pan with extra virgin olive oil, over high heat, until they are golden brown on all sides, stirring often. Quando l'abbacchio avrà formato una bella crosticina superficiale, 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, rigirando di tanto in tanto la carne e aggiungendo un po' di brodo se necessario.
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, drizzle with a little oil and bake at 200 degrees until they are golden brown on both sides, turning them halfway through cooking so that they cook evenly..
Bone and desalinate the anchovies well and chop finely by rinsing them with a little Rosemary and a clove of garlic. Diluire il trito con l'aceto.
Quando l'abbacchio sarà ben cotto (cooking also depends on your taste, If you want very soft you can also extend), put it on a serving dish and keep warm. Eliminare dal fondo di cottura l'aglio, 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.
Servire l'abbacchio ben caldo, seasoned with 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, può abbinarsi bene anche a carni saporite come l'agnello, 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.