Recipe from Pasta Plus!! //


Abbacchio all cacciatora
Rome - Lazio
Preparation - Easy
Prep: 10 - Cook: 1:45
Serves 4 - 6

Unexpectedly tasty!

  • 2 TBSP pure lard or olive oil
  • Sprig of fresh rosemary or 1 t dried rosemary
  • 2 lb or more leg or shoulder of lamb, boned and cut into 1 1/2 - 2 inch cubes
  • 2 garlic cloves, peeled and sliced
  • salt and freshly ground pepper to taste
  • 1/2 cup wine vinegar
  • 1/2 cup hot water
  • 2 salted anchovies, boned, washed and dried or 4 anchovy fillets, chopped
  • 1 tsp oregano
  • 1 tsp flour
OO Covered stew pot or casserole.

  1. Heat the lard or oil with the rosemary and, when hot, brown the meat on all sides.
  2. Add the garlic, salt and pepper and sauté for a further minute.
  3. Add the vinegar and boil briskly for about 30 seconds. Add the water.
  4. Cook, covered, over very low heat, for about 1 1/2 hours, stirring occasionally.
  5. Chop and put anchovies in a small frying pan with a grinding of pepper and the oregano.
  6. Spoon over them 3 TBSP of the liquid from the lamb and add the flour. Stir over a low heat until the sauce thickens and the flour is cooked.
  7. Mix the sauce into the pan with the lamb.
  8. Cook for a further minute and serve.