Lamb Cacciatora

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
85 min

DIFFICULTY
Medium

TYPE
Main course

ITALIAN REGION
Marche

Tags

Medium, Braising, Stewed (stufato), Anniversary, Birthday, Impress guests, Main course, 70 minutes, 15 minutes, Marche, More than 1 hour, Lamb, Spring

Ingredients for 4 people

2 pounds leg of lamb
1 clove garlic
1 tablespoon chopped parsley
2 springs rosemary
1 tablespoon anchovy paste
chili pepper to taste
½ cup vinegar
½ cup dry white wine
2 ½ tablespoons extra virgin olive oil
salt to taste
pepper to taste

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Ingredients

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ORIGINAL INGREDIENT	ALTERNATIVE INGREDIENT	QUANTITY
anchovy paste	Anchovies in olive oil	4

Preparation 15 minutes preparation + 70 minutes cooking

To make the sauce, chop the garlic, parsley and rosemary together. Add 1 tablespoon of anchovy paste and chopped chili pepper (according to personal taste).

Thin the mixture with ½ cup vinegar and ½ cup white wine, mixed together.

Cut the lamb into pieces, and carefully rinse and dry it. Heat the oil in a pan over medium heat and brown the meat evenly.

For ¾ of the indicated cooking time (about 50-55 minutes), cover and cook over low heat. Add the sauce prepared as above and continue cooking, uncovered.