Per preparare l’abbacchio alla romana: tagliare l’abbacchio a pezzi regolari, lavate la carne di agnello e fatela in pezzi. Salate ed aggiungete un pizzico di pepe a piacere e fatela dorare in una padella antiaderente con un filo di olio extravergine di oliva.
Preparate un composto con rosmarino, aglio e acciughe. Versate un filo di vino bianco e girate la carne con cura.
Unite il trito realizzato in precedenza e lasciate cuocere a fuoco basso per 30 minuti. Girate la carne e se necessario allungate leggermente durante la cottura con un filo di acqua. Servite su un piatto da portata ben caldo.
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