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.
Video recipe of the day
- Preparation time15 Minutes
- Cooking time40 Minutes
- Cooking methodStove
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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