Preparations “a la Cacciatore” are the simplest among those providing the meat stew, and the lamb reflects this trend. Cacciatore (pronounced [kattʃaˈtoːre]) means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Those were the ingredients found in the groves, to cook after the hunting.
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LAMB CACCIATORE
Instructions
Wash the lamb and then place it in a cutting board (1). At the points where your butcher has carried out the pre-cuts, cut with a knife (2) and divide the meat into pieces (3).
Begin to prepare the herbs mixture. Peel the garlic and chop it fine (4) the two cloves, then wash rosemary, take all the leaves and chop (5) also. Put everything aside in a saucer (6).
Take a large saucepan and pour in to heat, five tablespoons of extra virgin olive oil (7). When ready also place in the lamb to brown (8) in all its parts. So once browned pepper and salt (9).
Take two tablespoons of flour and add on the meat (10), stirring well. Then also pour a glass of vinegar (11) and the hot water (12). Stir again, cover with a lid and simmer for about half an hour.
After about half an hour your meat is cooked (13), so add the garlic and rosemary (14), and then after five minutes even anchovies. Let go of the right time to dissolve the anchovies (15) and then turn off the heat for serving still hot.
