Braised Lamb With Anchovy Sauce Abbacchio Alla Cacciatora Recipes

LAMB IN FRASCATI WINE (ABBACCHIO ALLA CACCIATORA)

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.

ROMAN LAMB STEW (ABBACCHIO ALLA CACCIATORA)

Steps:

• Peel the garlic and cut one clove in half and set aside. Roughly chop the other clove.
• Remove the leaves from the stem of rosemary and finely chop them. Add the garlic and anchovies to the rosemary and chop them all together until they form a coarse paste. Use the side of your knife to mash the garlic and anchovies a little towards the end, adding a little salt if needed to help them mash.
• Place the garlic-rosemary paste in a small bowl and add the vinegar. Mix all together so the paste breaks up in the liquid. Set aside.
• Warm the oil in a medium-large Dutch oven or similar pan with a lid over a medium heat. Add the two halves of garlic clove and brown on both sides then remove from the pan.
• Increase the heat to medium-high and add the lamb. It can be good to start by adding some, then wait a minute before adding the rest to save the temperature reducing too much. Season the meat with salt and pepper then turn the meat to brown it all over.
• Once the meat has browned, sprinkle over the flour and stir to mix through. Try to avoid having any lumps of flour left.
• Add the wine to the pan and stir to deglaze any browning from the bottom of the pan. Allow most of the alcohol to evaporate then add the rosemary-vinegar mixture.
• Stir through the vinegar mixture then reduce the heat and cover the pan with a lid. Reduce the heat further if needed to have the mixture just gently simmering. Cook for around 1 - 1 1/2 hours until the meat is very tender. If needed, top up the liquid a little with some water or stock so it doesn't become dry, but you don't want a very liquid mixture either. Serve the meat with the sauce that has formed.

BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE

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.

SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY

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.

BRAISED LAMB WITH ANCHOVIES

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.

ABBACCHIO ALLA CACCIATORE

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.

BRAISED KALE WITH ANCHOVIES AND GARLIC

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.