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
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!
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