Abbacchio Roman-style Brodettato
Abbacchio Brodettato alla Romana
Abbacchio browned and cooked stewed, completed with a creamy sauce of egg yolks, lemon and Parmigiano Reggiano.
THE'abbacchio Roman-style brodettato is a main course with a rich and enveloping structure, designed to bring tender meat to the table accompanied by a creamy and tasty base. The initial browning concentrates the juices of theabbacchio and builds the foundation of thepan sauce, while the white wine balances the fatty component with a dry, fragrant note. The flour helps bind the sauce, which must remain sufficiently fluid during cooking but transform into a thick, clinging sauce. The addition of garlic and parsley adds aromatic freshness; egg yolks, lemon, and Parmigiano Reggiano Instead, they form a soft, acidic, and savory finish. This dish is perfect for lunch or dinner when you want a warm, hearty, and velvety main course. This recipe is considered a traditional Lazio dish.
Instructions
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9 steps · natural Italian voice
Prepare theabbacchio
Cut theabbacchio into small pieces, wash them and dry them thoroughly with a clean kitchen towelSeason them with salt and pepper, so the meat will be ready for even and balanced browning before adding the liquids.
Prepare the soffritto
Heat the olive oil in a earthenware pot and add the finely chopped onion together with the ham fat. Gently sauté over medium heat until the onion becomes soft and golden, without darkening or burning.
Brown the meat
Add the pieces of abbacchio to the soffritto and brown them, turning them carefully. Continue until the surface of the meat turns a uniform golden brown and the bottom releases an intense aroma, a sign of proper browning.
Deglaze with wine
Increase the heat and pour in the dry white wine. Let it evaporate completely, stirring and skimming off the meat juices. Continue until the alcoholic smell disappears and thepan sauce he is concentrated again.
Thicken the bottom
When the bottom is almost used up, drop the flour sprinkling in gradually Stir immediately to distribute the mixture without forming lumps. Then gradually add the hot water, up to a maximum of half a liter, maintaining a smooth but not runny sauce.
Complete cooking
Cover the shallow pan and cook over medium heatAdding more hot water only if necessary to maintain a certain liquidity. Continue cooking until the meat is cooked and the sauce coats the pieces with a thick, even consistency.
Prepare the aromatic mixture
Finely chop it clove of garlic together with the parsley. Once cooked, add the chopped ingredients to theabbacchio and mix it into the base: the scent of the garlic and parsley must be distributed throughout the sauce without overwhelming it.pan sauce.
Vigorously stir with the egg
Take away the shallow pan from the heat. Beat the egg yolks with the lemon juice and the Parmigiano Reggiano grated, then pour them in a thin stream on theabbacchio stirring continuously. Let the sauce thicken with the residual heat, without bringing the shallow pan on the flame, until it becomes creamy and uniform.
Serve hot
Mix the ingredients together briefly again and check that the sauce is well combined, creamy and not too liquid. Serve.abbacchio very hot Roman-style brodettato, distributing the meat together with its velvety sauce.
Chef's Tips
Pour the mixture of egg yolks, lemon and Parmigiano Reggiano Alone off the heat and stir continuously: the sauce thickens with the residual heat, preventing the egg from coagulating and forming lumps.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg of abbacchio (suckling lamb)
- (1.76 oz) 50 g ham fat
- 1 onion
- 1 glass of olive oil
- 1 glass of dry white wine (1 tbsp) 1 tablespoon of flour
- (1 tbsp) 1 tablespoon of finely chopped parsley
- 1 clove of garlic
- 4 egg yolks
- (1 tbsp) 1 tablespoon Of Parmigiano Reggiano the juice of 1 lemon
- salt and pepper
Can't find it in the US?
- suckling lambHard to find in the US
The youngest, smallest lamb available
American lamb is larger: cut smaller pieces and allow a longer cooking time.
⚠️ Automatic ingredient-based detection. Always check product labels.
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