After so long here is a recipe of the Roman tradition that you can cook very well abroad, thanks to its simplicity … Ginger’s word of honour! So enjoy this delicacy!



1 kg of lamb in pieces

3 tbsp of evo oil

2 cloves of garlic

2 sprigs of rosemary

2 salt-packed anchovies

½ glass of white wine

1 glass of white vinegar



In a large, heavy-bottomed skillet, heat the olive oil, garlic and rosemary over high heat and sauté until it begins to brown. Remove the garlic, put the anchovies, let them melt and add the lamb.

Brown the meat on all sides on a high flame. Add the white wine and let it evaporate.

Add the white vinegar, put the flame down and cover, cooking slowly for at least one hour and half, until the meat is tender.

Leave A Comment

Your email address will not be published. Required fields are marked *