Dish

Abbacchio brodettato

Lamb stew with eggs and lemon

Abbacchio brodettato is made by braising lamb with onions, garlic, and white wine. The dish is then finished with a mixture of eggs, lemon juice, and parsley. This dish is a great source of protein and healthy fats, making it a nutritious and delicious meal option.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Abbacchio brodettato has been a staple in Roman cuisine for centuries. It is believed to have originated in the countryside outside of Rome, where lamb and eggs were abundant. Today, it is a popular dish throughout Italy and is often served during the Easter holiday.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Abbacchio brodettato, including different herbs and spices. Some recipes call for the lamb to be marinated in red wine or vinegar, while others use a combination of herbs and spices. Some cooks prefer to braise the lamb in the oven, while others use a slow cooker or stovetop.

Presentation and garnishing

Abbacchio brodettato is traditionally served with a side of roasted potatoes and sautéed spinach. The lamb can be garnished with fresh parsley and a squeeze of lemon juice.

Tips & Tricks

To ensure that the eggs are cooked to perfection, it is important to whisk them together with the lemon juice and parsley just before adding them to the lamb. Additionally, be sure to remove any excess fat from the lamb before cooking to ensure that the dish is not too greasy.