LAMB IN FRASCATI WINE (ABBACCHIO ALLA CACCIATORA)
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Season chops with salt and pepper. Heat oil in a heavy casserole and lightly brown chops on high heat, working in shifts if necessary. Remove chops as they are browned. It is fine if some separate into smaller pieces. Reduce heat to very low, add onion and garlic and sauté until translucent. Add rosemary, anchovies and chili flakes and cook 1 minute. Add vinegar and wine, increase heat and cook until reduced by half. Return lamb to casserole, add stock, reduce heat to low and cook, partly covered, 1 hour. Halfway, turn chops in pan.
- Remove lamb, increase heat and reduce sauce for 5 minutes or so until starting to thicken. Check seasoning, briefly reheat lamb in sauce and serve, garnished with rosemary sprigs, with potatoes alongside.
Nutrition Facts : @context http, Calories 915, UnsaturatedFat 43 grams, Carbohydrate 6 grams, Fat 80 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 32 grams, Sodium 1015 milligrams, Sugar 2 grams
ABBACCHIO ALLA CACCIATORE
The classic Roman Baby Lamb Cacciatora. This is posted as an example of Roman cooking. Yes it is a modern recipe.
Provided by drhousespcatcher
Categories Lamb/Sheep
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- The lamb should be a combination of leg, shoulder, ribs and kidneys.
- Cut lamb into 2 ounce pieces then rinse to remove bone splinters and dry thoroughly.
- Sauté 2 of the garlic cloves in 2 tbsp olive oil and melted lard in a LARGE saucepan. You want the pan so large you can put the lamb in a single layer.
- After saute remove the garlic then add the lamb. Turn and brown evenly.
- While browning wash and fillet the anchovies.
- Mince the rosemary leaves finely, together with the remaining garlic and the anchovy fillets.
- Pour this into 3/4 cup vinegar, mixing well.
- When the lamb is browned, add pepper and a small amount of salt if needed. Remember anchovies are very salty so you might want to hold back on the salt.
- Moistening the meat first with the vinegar mixture and then with water and continue to cook, over a medium heat for 30 minutes
- Preheat a platter and place lamb with cooking juice on it.
- Servings are based on 1/2 pound per person. If you serve more or less per person servings will vary. Time is a guess.
Nutrition Facts : Calories 519.3, Fat 41.8, SaturatedFat 14.6, Cholesterol 129.7, Sodium 91.9, Carbohydrate 0.8, Sugar 0.1, Protein 32
BRAISED LAMB WITH ANCHOVY SAUCE (ABBACCHIO ALLA CACCIATORA)
Make and share this Braised Lamb With Anchovy Sauce (Abbacchio Alla Cacciatora) recipe from Food.com.
Provided by CJAY8248
Categories Lamb/Sheep
Time 1h40m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 500*. In a heavy 10- to 12-inch skillet, heat the olive oil until a light haze forms over it. Add the lamb, 4 or 5 chunks at a time, and brown it over moderately high heat.
- As the chunks become richly colored on all sides, transfer them to a heavy 2 1/2- to 3-quart flameproof casserole. Then pour off all but a thin film of fat from the skillet and set the pan aside.
- Season the lamb with garlic, rosemary, salt and pepper, and sprinkle it with flour, tossing the meat with a wooden spoon to coat the chunks as evenly as possible with the seasonings and flour.
- Place the casserole in the upper third of the oven and brown the lamb uncovered for 8 to 10 minutes, turning it 2 or 3 times.
- When no trace of gummy flour remains and the chunks of lamb are lightly crusted, remove the casserole from the oven and reduce the oven heat to 350*.
- Pour the vinegar into the waiting skillet and boil it briskly over high heat for a minute or two, scraping in any browned bits clinging to the bottom and sides of the pan.
- Add the chicken stock to the vinegar, bring to a boil, and pour the liquid over the lamb in the casserole. Cover the casserole and place it in the middle of the oven.
- Braise the lamb for about 1 hour, or until it is tender when pierced with the tip of a sharp knife. (If the braising sauce seems to be cooking away too fast, add a little more stock, a Tblsp. at a time.).
- Just before serving, ladle 1 or 2 Tblsp. of the sauce from the casserole in to a small bowl and mix in the chopped anchovies. Stir the anchovy mixture into the casserole and cook for 2 or 3 minutes more. Serve the lamb directly from the casserole or in a deep, heated platter.
AGNELLO ALLA CACCIATORE (LAMB HUNTER'S STYLE)
I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1" thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch.
Provided by Ilysse
Categories Lamb/Sheep
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy casserole and saute onion until soft.
- Add garlic and sage, saute a minute or two more.
- Add lamb and brown on all sides.
- Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
- Lower heat and let reduce for 5 minutes or so.
- Add tomatoes and season with salt, pepper, and pepper flakes.
- Cover and simmer for 1 hour.
- When the meat is cooked and soft remove the pan from the heat.
- Beat the egg yolks into the sauce.
- Serve hot and enjoy!
CHICKEN CACCIATORE
Pollo alla Cacciatora, I loved chicken cacciatore from a restaurant where I grew up. There were no tomatoes in it. I have never been able to find a recipe until now. Alla Cacciatora translates into "Hunter's Style." Game (such as pheasant, hare, and boar) can have a very strong taste, therefore the meat is often marinated at length in vinegar, wine, and spices. Marinades can tenderize and also enhance or disguise game flavor.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the vinegar, wine, rosemary leaves, and garlic in a small bowl.
- Put the extra-virgin olive oil in a skillet and turn the heat to medium. When the oil is hot, add the chicken and sauté until lightly browned. Add salt and pepper.
- Stir in the flour.
- Add the vinegar-wine mix, turn the heat to high and let the liquid evaporate.
- Turn the heat to medium low, cover, and cook for about 30 - 35 minutes or until the chicken becomes tender. Stir occasionally to prevent the chicken from sticking to the pan.
- In case there is too much liquid when the meat is almost ready, remove the lid and let the liquid evaporate until the sauce is thicker.
- When the chicken is ready, add the anchovies to the skillet, stirring vigorously for a few seconds until dissolved. Serve hot.
Nutrition Facts : Calories 609.9, Fat 44.6, SaturatedFat 11.3, Cholesterol 172.7, Sodium 270.5, Carbohydrate 2.7, Fiber 0.2, Sugar 0.2, Protein 43.4
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