Abbacchio and artichokes is a tasty first course typical of Roman cuisine. The combination of tender lamb and crispy artichokes creates an irresistible contrast of flavors. This dish is perfect for a winter dinner and represents an icon of the culinary tradition of Lazio.
Wash and dry the rognonata well, then brown everything in butter and oil, adding a few sage and rosemary leaves and seasoning with salt and pepper: during cooking moisten with the white wine little by little, making sure that before adding more the first has been absorbed
While the rognonata cooks, clean the artichokes, remove their tough leaves and thorns, and blanch them for about ten minutes
Then remove them from the heat and gently squeeze them to remove all the water
Cut the artichokes in half, dry them well, then dip them in beaten eggs and in breadcrumbs, frying them over high heat in plenty of oil
During cooking squeeze a few drops of lemon over the artichokes, then remove them from the pan and place them to drain on paper to absorb the excess fat; then sprinkle them with grated lemon zest
Finish cooking the rognonata which should be without sauce; place it hot in the center of the serving plate and surround it with the fried artichokes
Serve very hot
Italia, Lazio
| Energy (kcal) | 35.33 |
| Carbohydrates (g) | 1.21 |
| of which Sugars (g) | 0.92 |
| Fat (g) | 0.51 |
| of which Saturates (g) | 0.17 |
| Protein (g) | 1.9 |
| Fiber (g) | 2.62 |
| Sale (g) | 0.07 |
