Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Agnello Aggrassato: A Hearty Sicilian Lamb Dish Bursting with Tradition
Discover Agnello Aggrassato, a richly flavoured Sicilian lamb stew, perfect for festive occasions and special family gatherings.
📖 What is it
Discover Agnello Aggrassato, a richly flavoured Sicilian lamb stew, perfect for festive occasions and special family gatherings.
🛒 Ingredients
- ✓ 1.2 kg lamb pieces
- ✓ 800 g potatoes
- ✓ 50 g grated Sicilian pecorino cheese
- ✓ 100 g caciocavallo or fresh pecorino
- ✓ 1 onion
- ✓ 1 lemon
- ✓ 2 garlic cloves
- ✓ a small bunch of parsley
- ✓ half a glass of red wine
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Step into the heart of Sicily with Agnello Aggrassato, a dish that honours Easter traditions through tender lamb and savoury potatoes. This comforting classic, born from family kitchens, fills the air with the deep aromas of red wine and Mediterranean herbs, whisking you away to the rolling hills and charming villages of the island. Ideal for sharing around the table, every mouthful tells a story of treasured recipes lovingly passed down through generations.
👨🍳 Preparation
- 1
Rinse the lamb in water and lemon juice, then pat dry thoroughly.
- 2
Brown the lamb in a pan with finely sliced onion and 5 tablespoons of extra virgin olive oil.
- 3
Once the meat is nicely golden, pour in the red wine and let it evaporate.
- 4
Top up with hot water to just cover, then add chopped garlic and parsley.
- 5
Season with freshly ground black pepper and salt, then simmer gently for about an hour.
- 6
Add peeled, diced potatoes and continue cooking for another 40 minutes.
- 7
A few minutes before turning off the heat, sprinkle over the grated pecorino and scatter pieces of caciocavallo.
- 8
Serve the Agnello Aggrassato piping hot.
💡 Tips and Variations
- •
For an extra flavour boost, try adding pitted black olives during cooking to introduce a lovely salty note.
- •
If you prefer a lighter, fresher taste, swap the red wine for a dry Sicilian white like Grillo or Inzolia.
- •
Using a terracotta casserole dish allows for slower, more even cooking that really brings out traditional flavours.
- •
For a vegetarian twist, replace the lamb with porcini mushrooms or grilled aubergines, keeping the potatoes and classic herbs.
- •
To deepen the umami, stir in a teaspoon of tomato purée when browning the meat.
- •
For a gluten-free version, ensure all ingredients are certified gluten-free and avoid any thickeners containing gluten.
- •
The secret to this dish lies in the slow, gentle simmering that makes the lamb tender and the sauce rich and flavoursome.
📦 Storage
- • Store leftover Agnello Aggrassato in an airtight container in the fridge and enjoy within 48 hours for the best freshness and flavour.
- • For longer storage, freeze the cooled dish well wrapped to prevent freezer burn; it will keep for up to a month.
- • When reheating, opt for a low oven temperature (around 160°C) for about 10 minutes to preserve texture and original flavours.
🍷 Pairing
To complement the rich flavours of Agnello Aggrassato, a Cerasuolo di Vittoria – Sicily’s renowned red wine with its perfect balance of fruit and gentle tannins – is ideal. Alternatively, a young Nero d’Avola offers a spicier, more intense note. If you fancy venturing beyond Sicily, a Tuscan Chianti Classico or a French Pinot Noir are excellent matches for this robust dish.
Cooking Agnello Aggrassato is like inviting a slice of authentic Sicily into your home, bringing rich flavours and cherished traditions to your table. I warmly encourage you to give this recipe a go, make it your own, and share the delicious results with your loved ones – after all, the true joy of cooking lies in creating stories and memories together.
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