Sunday, May 19 2024

Baked Abbacchio with potatoes: a typical Easter recipe from Rome and its province that is prepared during the Easter season and is a must-have both at home and in restaurants.

It is a classic and traditional recipe, which is why it is prepared differently from family to family.


What is certain is that it is an unfailing recipe on Roman tables for Easter.

The difference in the choice of meat is crucial when cooking this meat since the abbacchio is the baby of the sheep fed only on its mother’s milk and slaughtered after 25-30 days of life, when it has reached a weight of 4-6 kg.

This ensures tender and fragrant meat.

 

 

SERVINGS:6

INGREDIENTS:

  • 1 kg of lamb (about 2.2 pounds)
  • 1 kg of potatoes (about 2.2 pounds)
  • 2 cloves of garlic
  • Fresh rosemary sprigs
  • 1 glass of white wine (5 fl.oz)
  • Salt and pepper to taste
  • Extra virgin olive oil

 

METHOD:

Heat the oven to 390 F.

Take the abbacchio, rinse and pat dry to remove excess water then with a knife make many small slits inside which insert a little bit of chopped garlic and the sprigs of rosemary.

Lay the abbacchio in a large, nonstick baking dish and sprinkle with extra virgin olive oil, salt and pepper, adding more rosemary sprigs for flavor.

Bake the abbacchio at 180 degrees for about 20 to 22 minutes.

While the abbacchio is cooking peel the potatoes, cut them into medium-sized cubes, and after the 20 minutes of cooking the abbacchio, add the potatoes as well and cook for 40 minutes, sprinkling with white wine.

Stir well so that both the meat and potatoes cook on all sides and let cook in a 350 F oven until the potatoes are soft and the meat is amber.

Serve hot.

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