Abbacchio () is an Italian cuisine preparation of lamb typical of the Roman cuisine.
Terminology
In Romanesco dialect, the offspring of the sheep which is still suckling or recently weaned is called
abbacchio, while the offspring of the sheep almost a year old who has already been shorn twice is called
agnello ().
This distinction exists only in the Romanesco dialect.
Etymology
There are disagreements regarding the origin of the term:
-
etymologically it can be traced back to abecula or avecula, in turn deriving from ovacula or ovecula, diminutive of the Latin ovis (sheep);
-
it can be derived from the Latin term ad baculum, 'near the stick', to indicate the suckling lamb, not yet weaned and which, as such, is still used today to be tied to a stick stuck in the ground ( ad baculum), in order to force the mother to remain nearby without moving away;
-
it can also originate from the Italian language term abbacchiare, in the sense of killing, killing with the stick
History
Throughout
central Italy, including Sardinia,
pastoralism was the main source of meat. Since ancient times,
abbacchio has been one of the staple foods of the
Lazio region, especially for rural communities, whose consumption at the table was considerable.
The tradition of consuming
abbacchio spread in ancient times where mainly adult
sheep were slaughtered.
The slaughter of abbacchio was forbidden except during the Easter and Christmas periods, and until June. Over the centuries, given the importance of the food, around 100 recipes for preparing lamb have been developed in Lazio.
Given the importance of abbacchio in social life, historical events dedicated to abbacchio are still organized in the Lazio region today, i.e. sagre, country festivals and popular events.
Classification and festivals
According to the classification of Sardinian Lamb PGI,
is a suckling lamb that is a little over a month old and up to in weight. Slaughter must be carried out on male or female lambs between 28 and 40 days of age.
In Roiate, comune (municipality) in the Metropolitan City of Rome Capital located about east of Rome, the Sagra dell'abbacchio, celebrating this dish, is organized annually.
Recipes
Abbacchio alla cacciatora
Abbacchio alla cacciatora takes its name from the
Cacciatore preparation. Piece browned in
lard and then cooked for about 45 minutes with
garlic, sage and
rosemary doused with salted
anchovy paste crushed and cooked in the meat sauce.
This recipe, typical of Roman cuisine, is prepared throughout Italy.
Besides Easter, this recipe is prepared all year round, especially for Sunday lunch.
Abbacchio alla romana
Abbacchio alla romana () is browned whole in garlic, oil and chopped
ham. Cooking is completed with rosemary,
vinegar, salt and pepper. It is usually served with roasted
Potato. At the end of cooking the
abbacchio in the oven, a sauce based on anchovies and aromatic herbs is added.
Abbacchio a scottadito
Ribs greased with lard, salted and peppered, and cooked over coals. The recipe, originally from the Roman cuisine, is prepared throughout Italy. The Italian term
scottadito ('finger burner') is used to define the recipe because this dish must be enjoyed very hot to appreciate its softness but, consequently, at the risk of burning your fingers.
Abbacchio alla brace
Leave the
abbacchio to marinate with olive oil, salt, pepper and rosemary.
The
abbacchio is then cooked on the
Barbecue grill (in Italian
brace, hence the name of this recipe).
Abbacchio brodettato
The
abbacchio is browned with lard or olive oil, and with chopped ham and onion, salt and pepper.
Add the white wine and when the latter has evaporated, add boiling water to form a broth (in Italian,
brodo, hence the name of the recipe) until cooking is complete.
Abbacchio con i carciofi
The ingredients of this recipe are artichokes (in Italian,
carciofi, hence the name of this recipe), onion,
Frascati DOC wine, garlic and olive oil.
Abbacchio all'etrusca
The ingredients of the
abbacchio all'etrusca are mature sheep's cheese, mint, salt and pepper.
Traditions
In Italy the consumption of
abbacchio is common as an Easter dish.
In
central Italy abbacchio is also a Christmas food.
In Italy at Easter,
abbacchio is cooked in different ways, with recipes that vary from region to region.
In
Rome it is roasted, in
Apulia in the oven, in
Naples it is cooked with peas and eggs, in
Sardinia it is cooked in the oven with potatoes, artichokes and myrtle and in
Tuscany it is cooked in
Cacciatore style.
Other local preparations include frying and stewing.
Eating abbacchio at Easter has a symbolic meaning. The Paschal Lamb of the New Testament is in fact, for Christianity, the son of God Jesus Christ.
See also
External links
