Braised Lamb With Anchovy Sauce Abbacchio Alla Cacciatora Recipes

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LAMB IN FRASCATI WINE (ABBACCHIO ALLA CACCIATORA)



Lamb in Frascati Wine (Abbacchio alla Cacciatora) image

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h

Yield 4 to 5 servings

Number Of Ingredients 13

6 shoulder lamb chops 1-inch thick (about 3 pounds)
Salt
freshly ground black pepper
4 tablespoons extra virgin olive oil
1/2 large onion, sliced thin
3 cloves garlic, crushed
Leaves of 1 sprig rosemary plus sprigs for garnish
2 salt-cured anchovies, rinsed, boned if necessary
1 teaspoon crushed red chili flakes
1/2 cup white wine vinegar
1 cup dry white wine, preferably Frascati
1 1/2 cups beef or chicken stock
1 1/2 pounds roasted small potatoes for serving

Steps:

  • Season chops with salt and pepper. Heat oil in a heavy casserole and lightly brown chops on high heat, working in shifts if necessary. Remove chops as they are browned. It is fine if some separate into smaller pieces. Reduce heat to very low, add onion and garlic and sauté until translucent. Add rosemary, anchovies and chili flakes and cook 1 minute. Add vinegar and wine, increase heat and cook until reduced by half. Return lamb to casserole, add stock, reduce heat to low and cook, partly covered, 1 hour. Halfway, turn chops in pan.
  • Remove lamb, increase heat and reduce sauce for 5 minutes or so until starting to thicken. Check seasoning, briefly reheat lamb in sauce and serve, garnished with rosemary sprigs, with potatoes alongside.

Nutrition Facts : @context http, Calories 915, UnsaturatedFat 43 grams, Carbohydrate 6 grams, Fat 80 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 32 grams, Sodium 1015 milligrams, Sugar 2 grams

ABBACCHIO ALLA CACCIATORE



Abbacchio Alla Cacciatore image

The classic Roman Baby Lamb Cacciatora. This is posted as an example of Roman cooking. Yes it is a modern recipe.

Provided by drhousespcatcher

Categories     Lamb/Sheep

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs lamb, see note
4 salted anchovies
1 sprig fresh rosemary
3/4 cup good white vinegar
3 garlic cloves
4 tablespoons olive oil
2 ounces lard
salt
pepper

Steps:

  • The lamb should be a combination of leg, shoulder, ribs and kidneys.
  • Cut lamb into 2 ounce pieces then rinse to remove bone splinters and dry thoroughly.
  • Sauté 2 of the garlic cloves in 2 tbsp olive oil and melted lard in a LARGE saucepan. You want the pan so large you can put the lamb in a single layer.
  • After saute remove the garlic then add the lamb. Turn and brown evenly.
  • While browning wash and fillet the anchovies.
  • Mince the rosemary leaves finely, together with the remaining garlic and the anchovy fillets.
  • Pour this into 3/4 cup vinegar, mixing well.
  • When the lamb is browned, add pepper and a small amount of salt if needed. Remember anchovies are very salty so you might want to hold back on the salt.
  • Moistening the meat first with the vinegar mixture and then with water and continue to cook, over a medium heat for 30 minutes
  • Preheat a platter and place lamb with cooking juice on it.
  • Servings are based on 1/2 pound per person. If you serve more or less per person servings will vary. Time is a guess.

Nutrition Facts : Calories 519.3, Fat 41.8, SaturatedFat 14.6, Cholesterol 129.7, Sodium 91.9, Carbohydrate 0.8, Sugar 0.1, Protein 32

BRAISED KALE WITH ANCHOVIES AND GARLIC



Braised Kale with Anchovies and Garlic image

Categories     Garlic     Kale     Healthy     Boil     Anchovy

Yield Serves 4 to 6

Number Of Ingredients 7

2 bunches kale, tough stems removed, leaves and tender stems cut into bite-size pieces
2 tablespoons olive oil
4 garlic cloves, minced
4 anchovy fillets packed in oil
2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
1/4 cup tomato paste

Steps:

  • Bring a large pot of salted water to a boil. Submerge the kale in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set aside.
  • Heat the olive oil in a large pot over very low heat. Add the garlic, anchovies, salt, and red pepper flakes. Cook, stirring frequently, until the anchovies have disintegrated and the garlic is just beginning to brown, about 10 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
  • Add the kale and 1/4 cup water to the pot and continue to cook, stirring constantly, until the kale and the tomato mixture have fully combined, all of the water has evaporated, and the kale is fully tender, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the kale has time to cook fully. Serve immediately.

BRAISED LAMB WITH ANCHOVIES



Braised Lamb With Anchovies image

Herbs, white wine vinegar and anchovies flavour Matthew Fort's simple and robust lamb casserole. UKTVFood.

Provided by English_Rose

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

25 g drippings
1 1/2 kg lamb, cubed
2 sprigs rosemary
4 sage leaves
3 garlic cloves, finely chopped
2 teaspoons plain flour
7 tablespoons white wine vinegar
2/3 cup white wine
4 anchovy fillets, salted

Steps:

  • Heat the drippings in a large casserole pan over a medium heat. When it is smoking hot, add the lamb and brown all over.
  • Add the herbs and garlic to the casserole and season with salt and pepper. Stir to coat everything in the fat.
  • Sprinkle the flour over the meat and cook over a high heat for a minute or two, being careful not to burn the garlic.
  • Add the vinegar and wine, and allow the liquid to bubble up, scraping up the bits from the bottom of the casserole.
  • Reduce the heat and simmer the lamb for about 40 minutes until the meat is tender.
  • Just before serving take a ladle of juices from the pan, and mash the anchovy fillets into it before pouring back over the lamb.

BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE



Braised Lamb With Anchovies, Garlic and White Wine image

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 3h

Number Of Ingredients 7

2 pounds lamb shoulder
salt and pepper
1 chopped shallot
2 tablespoons minced garlic
3 anchovy fillets (more to taste)
1 1/2 cups white wine
1/2 cup stock

Steps:

  • Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
  • To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 339 milligrams, Sugar 1 gram

SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY



Slow-roast shoulder of lamb with anchovy & rosemary image

This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd

Provided by James Martin

Categories     Dinner, Main course

Time 4h10m

Yield Serves 6

Number Of Ingredients 9

4 rosemary sprigs, leaves removed
4 garlic cloves , crushed
1 tbsp capers , finely chopped
3 anchovy fillets in oil, drained and finely chopped
2 tbsp olive oil
2 whole lemons
1 ½kg shoulder of lamb , on the bone
2 red onions , cut into wedges
small glass white wine

Steps:

  • Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
  • Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.

Nutrition Facts : Calories 535 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.67 milligram of sodium

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BRAISED LAMB WITH ANCHOVY SAUCE (ABBACCHIO ALLA CACCIATORA)
Just before serving, ladle 1 or 2 Tblsp. of the sauce from the casserole in to a small bowl and mix in the chopped anchovies. Stir the anchovy mixture into the casserole and cook for 2 or 3 minutes more. Serve the lamb directly from the casserole or in a deep, heated platter.
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Top Asked Questions

How do you cook lamb shanks with anchovies?
Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil. When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole.
How to cook lamb tenderloin with anchovies?
Add anchovies, grind to a paste then stir through vinegar and oil. Place lamb in a large container or bowl. Rub paste over lamb, massaging into incisions, then cover and refrigerate overnight to marinate. Preheat oven to 220°C. Remove lamb from refrigerator 1 hour before cooking.
What is Abbacchio (suckling lamb)?
Abbacchio, or suckling lamb, has been a Roman springtime delicacy since ancient times, and today this dish is often served for Easter celebrations. The lamb is seasoned with a garlicky paste that includes anchovies – these lend a salty, savoury kick and are the modern replacement for garum,...
What is Abbacchio alla cacciatora?
This traditional Roman lamb stew, abbacchio alla cacciatora, uses a relatively simple combination of ingredients including rosemary, garlic and vinegar to create a wonderfully comforting and flavorful dish. Easy and delicious. This post may contain affiliate links, where we earn from qualifying purchases.

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