Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Stuffed Kid Leg (Ciarbiḍḍuzzu Abbuttunatu)
A celebratory Sicilian roast of tender kid leg stuffed with herbs, pecorino and spice - a festive centrepiece with all the warmth of rural Enna.
🛒 Ingredients
- ✓ 1 leg of kid (about 1.2 kg), boned
- ✓ 100 g Piacentinu Ennese DOP, grated
- ✓ 4 garlic cloves
- ✓ 2 onions
- ✓ 1 large bunch of fresh parsley
- ✓ A few fresh mint leaves
- ✓ Fine sea salt
- ✓ Freshly ground black pepper
- ✓ Sicilian extra-virgin olive oil
📊 Nutritional Information
If you’re looking to bring something truly special to your Easter table, let me introduce you to one of Enna’s most treasured dishes: Ciarbiḍḍuzzu abbuttunatu. This beautifully stuffed kid leg - richly scented with herbs, pecorino and garlic - is the sort of roast that fills the kitchen with anticipation long before it reaches the table. It’s rustic, celebratory, and wonderfully evocative of springtime feasts beneath the Sicilian sun.
👨🍳 Preparation
- 1
Begin by carefully boning the kid leg, trimming away any excess fat as you go.
- 2
Finely chop the garlic, onions, parsley and mint. Stir in the grated Piacentinu Ennese, a generous splash of olive oil, salt and black pepper to create a fragrant green paste.
- 3
Spread this mixture evenly across the inside of the meat.
- 4
Roll the leg tightly and secure it with kitchen twine so it keeps its shape while roasting.
- 5
Set the roll in a lightly oiled roasting tin and cook in a preheated oven at 160°C for about 1 hour and 45 minutes.
- 6
Increase the heat to 250°C and roast for a further 15 minutes to achieve a beautifully golden, slightly crisp exterior.
- 7
Allow the meat to rest for at least 15 minutes before slicing.
- 8
Serve your stuffed kid leg with roast potatoes or a side of seasonal vegetables.
💡 Tips and Variations
For an even more indulgent filling, add a handful of toasted pine nuts or small cubes of pancetta. If kid is difficult to source, a leg of lamb works wonderfully too, giving you a milder but equally charming rendition of this Sicilian classic.
📦 Storage
- • Keep leftovers in an airtight container in the fridge for up to 3 days.
- • You can freeze cooked slices for up to 3 months.
- • Reheat in the oven at 180°C for 10–15 minutes before serving.
🍷 Pairing
This dish is superb with a glass of rich, ruby-hued Nero d’Avola Riserva - its fruit-forward warmth is a perfect match for the savoury herbs and tender meat.
Ciarbiḍḍuzzu abbuttunatu is Sicilian cooking at its most heartfelt - simple ingredients transformed into a feast layered with history, celebration and generosity. Bring it to your Easter gathering and let its vibrant flavours tell their own story of the island’s enduring culinary tradition.
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Sicilian Lamb Fricassee - a Creamy, Bright and Comforting Classic Main Courses Meat Main Courses Easter RecipesDiscover 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.
-
Sicilian Aggrassato Lamb: A Slow-Cooked Classic for Sunday Feasts Easter Recipes Main Courses Meat First CoursesTender lamb simmered with potatoes, herbs and wine - a soulful Sicilian dish perfect for Easter or any special gathering.
-
Sicilian Artichokes in Tomato Sauce - A Rustic Mediterranean Favourite Quick Recipes Main Courses Meat Main CoursesDiscover these hearty Sicilian artichokes gently simmered in a rich tomato sauce - a comforting, flavour-packed dish perfect for sharing.
-
Sicilian Hunter-Style Lamb Stew with Tomatoes and Olives Easter Recipes Meat Main Courses Main CoursesA rustic and aromatic Sicilian hunter-style lamb stew, simmered with tomatoes, red wine, olives and Mediterranean herbs.
-
Sicilian Lamb Stew in Rich Tomato and Red Wine Sauce Easter Recipes Meat Main Courses Main CoursesA slow-cooked Sicilian lamb stew simmered in tomato, red wine and bay leaves - a beloved Easter classic bursting with depth and tradition.