Abbacchio
Abbacchio (pronounced ah-bahk-yo) is an Italian preparation of lamb. Abbacchio is consumed throughout central Italy.[1][2][3]
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History
Throughout central Italy, including Sardinia, pastoralism was the main source of meat. The tradition of consuming Abbacchio spread in ancient times where mainly adult sheep were slaughtered. The slaughter of lamb was forbidden except during the Easter period and until June.
Classification
According to the classification of Sardinian Lamb IGP,[4] Abbacchio is a suckling lamb that is a little over a month old and up to 7 kilograms in weight.
Recipes
Abbacchio alla cacciatora
Pieces browned in lard and then cooked for about 45 minutes with garlic, sage and rosemary doused with salted anchovy paste crushed and cooked in the meat sauce.[5]
Abbacchio alla romana
Browned whole in garlic, oil and chopped ham. Cooking is completed with rosemary, vinegar, salt and pepper. It is usually served with roasted potatoes.
Costolette di abbacchio a scottadito
Ribs greased with lard, salted and peppered, and cooked over coals.
References
- "Abbacchio". La Cucina Italiana. 2019-07-19. Retrieved 2022-11-01.
- "Abbacchio Romano IGP". abbacchioromanoigp.it. Archived from the original on 2014-07-14. Retrieved 2022-11-02.
- "abbàcchio". Vocabolario – Treccani.
- "Agnello sardo". agnellodisardegnaigp.it. Archived from the original on 2014-07-14. Retrieved 2022-11-02.
- AA. VV. (2010-12-10). 1000 ricette della cucina italiana: Il più grande libro illustrato dedicato alla tavola del nostro paese. Rizzoli. ISBN 9788858609668.
External links
- "Abbacchio Romano IGP". abbacchioromanoigp.it. Archived from the original on 2014-07-14. Retrieved 2022-11-02.
- "Abbacchio romano IGP". cibo360.it.
