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Monday, 16 January 2012

ABBACCHIO

Abbacchio is a term used in central italy to indicate the little sheep (lamb), which has just over one month old. Abbacchio is a typical recipe for Italian cuisine.



The young lamb is characterized by its delicate and tender flesh, and it differs by the Lamb's largest (one that already grazing the grass) the fact that the meat is pink and has almost no fat.

Ingredients for 8 people:

1 leg of lamb of about 1 kg and 200 gr
sage
rosemary
oil
salt
pepper


PREPARATION:

Take a nice leg of lamb, scrape and cut into pieces, which are salted, peppered and anointed with oil.

In a saucepan fry two cloves of garlic with oil or lard, sage and rosemary and put the pieces of lamb to brown.

Cook on high heat first, then lower the heat and finish cooking the meat stirring frequently. Before serving, take care that the meat is a nice golden color.

Serve the abbacchio with baked potatoes and salad of the season.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

1 comment:

  1. You really make it seem so easy with your presentation but I find this topic to be really something that I think I would never understand. It seems too complex and extremely broad for me. I am looking forward for your next post, I will try to get the hang of it!
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