Abbacchio brodettato Pasquale
Abbacchio brodettato Pasquale
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centrotavola MGC
Ingredienti: 1,2 kg di abbacchio (agnello); 60 g di grasso di prosciutto tritato; 4 cucchiai di olio di oliva; una cipolla media affettata; Vino bianco secco; Brodo bollente; 3 tuorli d’uovo;
Succo di limone; prezzemolo tritato; maggiorana q.b.; sale q.b.; pepe q.b.
centrotavola MGC
Preparazione: Tagliate l’abbacchio a pezzi, lavateli e asciugateli. In una casseruola imbiondite il grasso di prosciutto e la cipolla con poco olio. Poi rosolatevi i pezzi di abbacchio.
Salateli e pepateli, spruzzateli col vino bianco; lasciatelo evaporare. Portate a cottura a fuoco basso con il coperchio, bagnando ogni tanto con il brodo. Nel frattempo sbattete in una scodella i tuorli d’uovo con il succo di limone, il prezzemolo e la maggiorana. Salate il tutto.
Abbassate al minimo la fiamma, versate il composto di uova nella casseruola e mescolate, stando attenti a far rimanere l’uovo cremoso. Servite caldo.
Buon appetito!
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