Английская Википедия:Abbacchio

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Abbacchio (pronounced ah-bahk-yo) is an Italian preparation of lamb. Abbacchio is consumed throughout central Italy.[1][2][3]

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

Файл:Pasta d'acciughe nel mortaio.JPG
Anchovy paste

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.

See also

Шаблон:Portal

References

External links

Шаблон:Cuisine of Italy


Шаблон:Italy-cuisine-stub