Abbacchio brodettato is a typical dish of the Roman tradition. It is a tasty first course made with lamb, enriched by a delicious sauce of eggs and lemon.
Put the abbacchio pieces in a saucepan with the lard, the prosciutto and the chopped onion
Cook over moderate heat until the onion turns golden (but not burnt) and the abbacchio does not brown too much
Season with salt and pepper, and when the abbacchio has turned golden, sprinkle half a tablespoon of flour
Stir and after a couple of minutes add half a glass of white wine
When the wine has evaporated, add enough water to almost cover the abbacchio
Let it cook until the liquid has reduced (the remaining sauce should be quite thick)
Ten minutes before serving, put 2 or 3 egg yolks, the juice of one lemon, one tablespoon of chopped parsley and a generous pinch of marjoram leaves into a bowl
After whisking everything together, pour it over the abbacchio and leave the saucepan on the lowest heat for 5–6 minutes so that the egg mixture thickens without curdling
Store in the refrigerator
Italia, Lazio
| Energy (kcal) | 28.15 |
| Carbohydrates (g) | 0.2 |
| of which Sugars (g) | 0.2 |
| Fat (g) | 2.54 |
| of which Saturates (g) | 0.95 |
| Protein (g) | 1.04 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.03 |
