Agnello alla Cacciatore Abruzzese
Abruzzo — inland mountain provinces (L'Aquila, Chieti)
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.