Abbacchio alla cacciatora
Instructions
Cut the lamb into small pieces.
In a pan melt the anchovy oil, two water and de-boned, adding the garlic.
As soon as the garlic is put into the pan the complexion abbacchio, season with salt and pepper, add the chopped chilli and fry gently to open flame, stirring constantly.
When the lamb is browned, add 1/2 glass of wine and 1/2 cup of vinegar.
Cover the Pan, lower the flame and then finish cooking.
Serve hot.
Ingredients and dosing for 4 persons
- 1000 g of leg of lamb (lamb) boned
- 2 salted anchovies
- 2 chilies
- 1 clove of garlic
- Salt
- Pepper
- 1/2 cup of dry white wine of the castelli romani
- 1/2 cup of wine vinegar
- 4 tablespoons of olive oil extra virgin