Lamb In Frascati Wine Abbacchio Alla Cacciatora Recipes
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
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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- Remove the leaves from the stem of rosemary and finely chop them. Add the garlic and anchovies to the rosemary and chop them all together until they form a coarse paste. Use the side of your knife to mash the garlic and anchovies a little towards the end, adding a little salt if needed to help them mash.
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