A dish that is alla cacciatora is generally cooked with herbs and vinegar (chicken cacciatore, with its tomato, is an exception). In this Umbrian leg of lamb alla cacciatora recipe, rather than vinegar, we have white wine. It will serve 4-6.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- A leg of lamb
- 2 salted anchovy fillets, rinsed and crumbled
- A glass of dry white wine
- Vegetable broth or unsalted vegetable bouillon, simmering
- 2 cloves garlic, peeled and crushed
- An 8-inch spring of fresh rosemary
- 5-6 leaves fresh sage
- 1/4 cup Olive oil
- Salt and pepper to taste
Preparation:
Begin by trimming fat and gristle from the leg of lamb, and then chop it into not-too-large pieces.
Set a broad, fairly deep pot (ideally, terracotta) on the stove and heat the olive oil with the garlic, adding the rosemary and sage when the oil begins to bubble. Add the meat and cook, turning the pieces about, until they have browned, about 10 minutes, then stir in the crumbled anchovy fillets, mashing them with a fork to break up the pieces.
Sprinkle the wine over the meat and cook over a gentle flame until it evaporates.
Check seasoning, cover, and simmer until the meat is quite tender, adding simmering broth a little at a time as necessary to keep it from drying out.
The wine? Red, and an Umbrian Torgiano DOC would be nice.
Set a broad, fairly deep pot (ideally, terracotta) on the stove and heat the olive oil with the garlic, adding the rosemary and sage when the oil begins to bubble. Add the meat and cook, turning the pieces about, until they have browned, about 10 minutes, then stir in the crumbled anchovy fillets, mashing them with a fork to break up the pieces.
Sprinkle the wine over the meat and cook over a gentle flame until it evaporates.
Check seasoning, cover, and simmer until the meat is quite tender, adding simmering broth a little at a time as necessary to keep it from drying out.
The wine? Red, and an Umbrian Torgiano DOC would be nice.
