Abbacchio alla cacciatora

‘Abbacchio alla cacciatora’ is a traditional dish from Lazio, particularly Roman cuisine. It is a flavorful way to cook lamb, with aromatic herbs that enhance its taste. Here is the recipe:

Ingredients

• 1 kg of young lamb (‘abbacchio’) in pieces
• 2 cloves of garlic
• A sprig of rosemary
• 5-6 sage leaves
• 1/2 glass of white wine vinegar
• 1/2 glass of dry white wine
• Extra virgin olive oil
• Salt and pepper
• 2 tablespoons of tomato paste (optional)

Preparation

1. In a large casserole dish, heat a generous amount of extra virgin olive oil and fry the whole garlic cloves, rosemary, and sage until the garlic is golden. It is important that the aromatic herbs release their aroma into the oil.

2. Add the pieces of lamb and brown them well on all sides over medium-high heat to seal in the juices and achieve a crust on the outside. This process should take about 10 minutes.

3. Deglaze with the vinegar and let it evaporate, then add the white wine, salt, and pepper. If you choose to use the tomato paste, dilute it in a little water and add it at this point.

4. Lower the heat to a minimum, cover, and cook for about an hour, turning the pieces of lamb from time to time. If necessary, during cooking, add a bit of hot water to prevent the sauce from drying out too much.

5. Once the lamb is tender and the sauce has thickened, the dish is ready to be served. Ideally, it is accompanied by baked potatoes or seasonal vegetable side dishes.

Originally, ‘alla cacciatora’ referred to a simple and rustic cooking method typical of hunters, who would cook their game right in the field. Over time, each Italian region has adapted this style to its own typical ingredients and meat availability, creating unique dishes that still maintain the substance of a hearty and flavorful meal.