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Friccò di Agnello is a typical recipe of Umbria. The lamb stew is soft and perfumed. It's made with wine and vinegar, rosemary and sage and sometimes, with tomatoes. You can replace the lamb with white meats.
Ingredients
- 1kg lamb stew
- 100ml white wine
- 3 tablespoons white vinegar
- 1 rosemary sprig
- 2 sage leaves
- 1 garlic
- 100ml broth
- olive oil
- salt to taste
- pepper to taste
Directions
- In a pan heat the olive oil, add the lamb and cook on medium-high flame until it is golden on each side, add salt and pepper to taste.
- Add the wine and the vinegar and let evaporate on a high flame.
- Add rosemary, sage, garlic and broth, cover the pan and cook for 40 minutes about (add other broth if necessary) on a medium flame, stirring occasionally with a wooden spoon.
- Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1248g | |
| Calories 1443 | |
| Calories from Fat 478 | 33% |
| Total Fat 53.04g | 66% |
| Saturated Fat 19.01g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 650mg | 217% |
| Sodium 988mg | 41% |
| Potassium 3037mg | 87% |
| Total Carbs 4.04g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.99g | 1% |
| Protein 203.49g | 326% |
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