Agnello alla Cacciatore Abruzzese

Abruzzo

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Origin

Abruzzo — inland mountain provinces (L'Aquila, Chieti)

Description

Abruzzo's hunter-style lamb: young lamb (agnello) jointed and braised with white wine, vinegar, rosemary, garlic, and sweet/hot peppers in a method that distinguishes itself from other regional cacciatore preparations by the mandatory addition of white wine vinegar and the use of dried sweet bell peppers (peperoni cruschi, dried and rehydrated). The dish is dry-braised: very little liquid is used and the lamb is turned frequently so that it braises in its own rendered fat and juices. The result is more concentrated than a conventional braise.

III

The Thread

—Lamb braised with minimal liquid in its own fat and juices — the dry-braise concept for lamb is shared across the Balkans and Southern Italy Greek

—Lamb cooked with minimal liquid and frequent turning to develop concentrated flavour — the tagine technique is the North African equivalent of the Abruzzese dry braise Moroccan

—Minimal-liquid braising of lamb — the Eastern Mediterranean dry-braised lamb tradition Turkish

Flavour Context

Intense, concentrated lamb sweetness with rosemary perfume and vinegar sharpness; the cruschi peppers add sweet dried-pepper depth; the sauce is a thick, almost syrupy reduction of lamb fat and wine

Pillars V — VII

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