L'abbacchio alla romana is a tasty traditional dish of Roman cuisine. Prepared with lamb, it is slowly cooked in a flavorful mix of white wine, wine vinegar and aromatics such as rosemary and garlic. Anchovies add a salty note to the dish. The result is tender, flavorful meat that melts in the mouth.
Wash and dry the meat cut into pieces, season generously with salt and pepper, and place in a previously heated baking pan
Brown the meat and when it has taken on an even color pour in the wine or water and vinegar and add a chopped mixture of rosemary, anchovies and garlic
Let simmer over low heat for about 30 minutes and then serve very hot
Store in the refrigerator in an airtight container for up to 3 days
Typical dish of Roman cuisine
Italy, Lazio
| Energy (kcal) | 265.06 |
| Carbohydrates (g) | 0.09 |
| of which Sugars (g) | 0.09 |
| Fat (g) | 21.64 |
| of which Saturates (g) | 10.53 |
| Protein (g) | 17.49 |
| Fiber (g) | 0.01 |
| Sale (g) | 0.09 |
