Roman lamb stew called “abbacchio alla romana” or “abbacchhio alla cacciatora” is a typical Lazio dish particularly suitable for holidays such as Easter. A tasty dish with tender meats is enriched with anchovies and aromatic herbs added at the end of cooking with vinegar which give an even richer flavor.
Ingredients
Tools
Steps
Heat the oil in a large pan with a clove of garlic and the anchovies. Add the lamb and brown it over a high flame. Add the white wine and when the alcohol has evaporated add salt. Cook with the lid on, adding a ladle of hot water if necessary, about 40 minutes. Meanwhile, chop the previously washed and dried rosemary. Grate the garlic and combine in a bowl. Add it to the lamb and leave to flavor for a few minutes. Add the vinegar and let it evaporate without a lid. As soon as the alcohol has evaporated, remove from the heat. Serve immediately or keep in the fridge as soon as it is cold.
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Cook’s tips
The traditional recipe involves the use of a very small lamb, raised on milk, which you can replace with a normal lamb.
Recipe of main dishes
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Varied doses for servings
Visited Rome summer 2023 and we had this dish at restaurant da augusto and it was so amazing we went back another time for it!! Came back to Sweden and googled this recipe and it turned out amazing!! Thank you <3
It really makes me happy.