Abbacchio Alla Cacciatore
1‑1/4 kg new season lamb 10 flat anchovy fillets in oil 1 Teaspoon crushed dried chili's 250 ml dry white wine 60 ml red wine vinegar 3 clove garlic 1 Teaspoon chopped rosemary 1 Teaspoon chopped sage 1 Teaspoon flour olive oil, lemon juice, salt, pepper
Traditionally this is made with baby lamb. New season's lamb works well but needs a longer cooking time but older lamb would traduce the character of the dish. Cut the meat into 6‑7 cm cubes. Heat 3 tablespoon of olive oil in an ovenproof casserole and brown the well‑seasoned pieces of meat. Add the finely chopped garlic, half the anchovy fillets and half the chili's and stew a few seconds without letting them color. Add the wine and the vinegar, cover and place in a medium oven (Gas Mark 5) for an hour or until the meat is tender. Do not let the liquid reduce too much. If it does, add a drop of water and turn the oven down a notch. In a small bowl mix the herbs with the flour, the remaining anchovy fillets and the rest of the chili's (if you can take it). Moisten with a ladleful of the sauce from the casserole and make a smooth paste. Lift out the meat on to a serving dish and cover with foil to keep it warm. Stir the herb mixture into the cooking liquid, whisk the juices well and bring to the boil. Simmer the sauce for a few minutes to cook the flour and thicken the sauce. Add a squeeze of lemon, some salt and pepper, if necessary, and spoon over the meat.
Have a great day.