Abbacchio alla romana, Roman Style Roast Lamb, or abbachio alla cacciatora as it is called by Romans themselves, is perhaps the most iconic main course for Easter dinner in the Eternal City. The preparation is a simple pan roast in the Italian manner, with a twist. You cut up the … Read More
Agnello brodettato (Roman Easter Lamb Stew)
In Italy, as elsewhere, lamb—especially the milk-fed baby lamb called abbacchio—is strongly associated with the spring. Roman cookery in particular has a wonderful assortment of lamb dishes like the grilled rib chops known as scottadito, the lamb roasted with potatoes known as abbacchio al forno con le patate, as well … Read More
Agnello in umido (Lamb in Tomato Sauce)
Lamb may be my very favorite red meat. It’s more interesting than pork—as much as I enjoy it, too— and more savory than beef. So I guess it’s no surprise that you’ll find a good number lamb dishes here at Memorie di Angelina, whether it be grilled chops or skewers, or fried and … Read More
Ragù d’agnello e peperoni (Lamb and Red Pepper Ragù)
One of my regrets from my years in Italy is that I didn’t get over the Abruzzo more often. Just opposite from Lazio on the Adriatic side of the Italian peninsula, it was so close, but somehow the siren songs of Florence to the north and Naples to the south … Read More
Agnello e piselli (Lamb and Peas)
I love second courses that pair meat and vegetable in a single dish. Not only is the combination invariably delicious, but it saves the cook from making an extra dish. In this speciality from Puglia and Campania, lamb—the ne plus ultra of spring meats—is paired with peas—one of the classic … Read More
Grigliata mista di carne (Mixed Grilled Meats)
If you want to make a big impression at your next cookout, try a grigliata mista di carne , a platter of mixed grilled meats including fresh and cured cuts of beef, veal, pork, lamb and chicken or other poultry. Italians love to grill just like other folks, but the Italian approach to grilling is … Read More
Costolette d’abbacchio fritte (Roman-Style Breaded Lamb Chops)
Unlike fruits and vegetables, one doesn’t often think of meats as having seasons, but I’ve always associated game with the fall, pork with winter, and lamb with the spring. And as it turns out, there is something to this. Lamb is generally at its most tender in May and June when the animal is … Read More
Spiedini e arrosticini (Italian Kabobs)
Summer may be drawing to a close here in the Northern Hemisphere, but there’s still time to get in some more grilling. In fact, grilling is a lot more pleasant in the cooler temperatures of the late summer and early fall than at the height of the summer—standing over a … Read More
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