Cucina Siciliana by Ursula Ferrigno

Author:Ursula Ferrigno
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-02-04T00:00:00+00:00

Pan-fried spring lamb with herbs and anchovy sauce

Abbacchio alla cacciatovia

This is a dish my family and I enjoyed in the Donnafugata winery, in Marsala.

4 tablespoons olive oil

750 g/1 lb. 10 oz. new spring lamb, cut into rough chunks

2 garlic cloves, chopped

2 tablespoons freshly chopped rosemary

1 tablespoon freshly chopped sage

1 tablespoon Italian ‘00’ flour

3 tablespoons red wine vinegar

225 ml/1 cup water

4 salt-packed anchovies, filleted

sea salt and freshly ground black pepper

4 sprigs of fresh rosemary, to garnish

Serves 4

Heat the oil in a large frying pan/skillet over medium heat, add the lamb and cook until seared on all sides. Season with salt and pepper.

Add the garlic, rosemary and sage, and dust with flour. Mix well and when the flavours have thoroughly blended, approximately 3 minutes, reduce the heat to low, add the vinegar and water and cook for 15 minutes, stirring occasionally. Add more vinegar and water if needed to prevent sticking.

Meanwhile, heat 1–2 tablespoons of the cooking liquid from the lamb in a small frying pan/skillet over medium heat. Chop the anchovies and add them to the pan/skillet, stirring until they disintegrate, approximately 3 minutes.

Pour the anchovy sauce over the lamb and cook for 4 minutes, stirring to coat the lamb. Cover and cook for 4–6 minutes. Check that the meat is tender and serve garnished with rosemary.

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