Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Lamb Fricassee - a Creamy, Bright and Comforting Classic
Discover how to make Sicilian-style lamb fricassee, a silky, lemon-scented dish enriched with eggs and pecorino - simple to prepare and full of Mediterranean warmth.
๐ Ingredients
- โ 1 kg lamb (leg or shoulder, cut into pieces)
- โ 1 onion
- โ 1 garlic clove
- โ 2 eggs
- โ Juice of 1 lemon
- โ 60 g aged Sicilian pecorino, grated
- โ 1 glass dry white wine
- โ Extra-virgin olive oil
- โ Sea salt
- โ Freshly ground black pepper
- โ A small handful of fresh parsley
๐ Nutritional Information
Sicilian lamb fricassee is one of those dishes that feels instantly comforting - tender pieces of lamb slowly cooked until melting, then wrapped in a glossy, lemony sauce enriched with eggs and aged pecorino. Itโs creamy without being heavy, fragrant with Mediterranean aromas, and wonderfully suited to a relaxed Sunday lunch or a festive spring table.
This is the kind of recipe that Sicilian families pass down with affection: simple ingredients, gentle cooking, and a finish that relies on instinct as much as technique. The result is a dish that celebrates both tradition and the bright, lively flavours of the island.
๐จโ๐ณ Preparation
- 1
Finely chop the onion and garlic, then soften them in a saucepan with a little olive oil over a medium heat for 3โ4 minutes.
- 2
Add the lamb pieces and brown them evenly until golden.
- 3
Deglaze with the white wine, let the alcohol evaporate, then season with salt and pepper.
- 4
Cover and cook gently for 30โ35 minutes until the meat is tender.
- 5
In a bowl, whisk together the eggs, lemon juice and grated pecorino.
- 6
Pour the egg-and-lemon mixture into the pan, stirring quickly to prevent it from scrambling. Cook on a very low heat for 2โ3 minutes, just until the sauce thickens slightly.
- 7
Serve the lamb fricassee topped with freshly chopped parsley.
๐ก Tips and Variations
For an even silkier sauce, stir in a spoonful of fresh cream, or replace part of the wine with vegetable stock.
If you prefer a milder flavour, swap the pecorino for semi-aged caciocavallo.
๐ฆ Storage
- โข Keep the lamb fricassee in an airtight container in the fridge for up to 3 days.
- โข Reheat gently in a pan, adding a splash of water or stock to loosen the sauce if needed.
๐ท Pairing
Enjoy with a glass of Eloro Pachino Riserva - a full-bodied Sicilian red that beautifully complements the richness of the dish.
Sicilian lamb fricassee is everything comforting about Mediterranean cooking: simple ingredients, honest flavours and a velvety finish that feels wonderfully indulgent. A traditional dish with elegant character - perfect for anyone who loves authentic Sicilian cuisine.
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