Abbacchio alla cacciatora is a tasty dish typical of Lazio. This recipe, which has ancient origins and belongs to Roman culinary tradition, uses a deboned abbacchio leg, salted anchovies, chili peppers, garlic, salt, pepper, dry white wine from Castelli Romani, wine vinegar and extra-virgin olive oil. The abbacchio leg is cooked for a long time with the ingredients until it becomes tender and succulent. The intense flavor of the anchovies and chili peppers combines perfectly with the delicate lamb meat, creating a flavorful dish rich in contrasts.
Cut the abbacchio into small pieces
In a pan, melt two desalinated, deboned anchovies in the oil, adding the clove of garlic
As soon as the garlic is golden, add the abbacchio to the pan, season with salt and pepper, add the chopped chili pepper and brown over high heat, stirring continuously
When the abbacchio is well browned, add 1/2 a glass of wine and 1/2 a glass of vinegar
Cover the pan, lower the heat and finish cooking
Serve very hot
Store in the refrigerator for up to 2 days
The abbacchio alla cacciatora recipe is typical of Roman cuisine and has ancient origins
Italy, Lazio
| Energy (kcal) | 295.56 |
| Carbohydrates (g) | 0.17 |
| of which Sugars (g) | 0.13 |
| Fat (g) | 25.14 |
| of which Saturates (g) | 10.72 |
| Protein (g) | 17.13 |
| Fiber (g) | 0.04 |
| Sale (g) | 0.22 |
