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Lamb Stew - Spezzatino di Agnello | Print |
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Spezzatino di Agnello is an old recipe that comes from the mountainous areas of the provinces of L’Aquila and Chieti. It is not an everyday dish, but is traditionally served at special Sunday family feasts.

Prep time: 80 minutes
Serves: 4 people


-1 kg. of lean lamb meat
-1/2 cup flour
-50 g. diced bacon
-100 g. olive oil
-1 onion, chopped
-1 carrot, chopped
-1 stick of celery, chopped
-Half a litre of broth
-salt
-pepper

Prepare the broth ahead of time. You can use vegetable broth or beef broth, or a bouillion cube with half a litre of water (about 2 cups). Cut the lamb meat into 1/2 inch cubes, dredge them in flour and sautée them in a skillet with the olive oil. When they are just getting brown, add the bacon, onion, celery, carrot, salt and pepper. Stir often to avoid the onions browning. Once the meat is cooked and the onions are just getting soft, add the broth and let it simmer over low heat for about 30 minutes. Finish off by letting the broth thicken into a stew. This is a hearty stew that goes well with a good Montepulciano red wine and a crusty slice of bread.
 
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