Abbacchio with scaldito, all the secrets of a classic of Roman cuisine

abbacchio a scottadito

A succulent dish typical of Jewish-Roman culinary tradition, once considered a poor food but then became a delicacy also consumed in best restaurants that offer their customers not only gourmet food. Grilled lamb is enjoyed as second course of meat especially in Easter period but it is appreciated for its intense flavor in any moment of celebration or conviviality, such as a barbecue with friends or a day outdoors in spring. AND characteristic of Lazio but it has now crossed borders and is consumed throughout Italy by those who love this type of taste, which certainly does not leave anyone indifferent.

A simple and “hot” preparation

The lamb with scaldito consists of lamb chops left to marinate, grilled and then eaten classically With the hands When I still warm. In fact, it is from here that the particular name of this unformal and much loved dish (by non-vegetarians obviously) derives. To prepare the lamb chops with grilled fingers, you only need a few ingredients and a little time. They are only needed lamb, oil, salt, pepper, rosemary, lemon and chopped garlic.

First, the lamb chops must be cleaned and beaten to eliminate the excess parts, after which they must be salted, peppered, sprinkled with chopped garlic and oil and left to marinate in a baking dish in the refrigerator for about 30 minutes. Once the marinade is finished, you can move on to cooking on the grill, on the grill or - if you are not outdoors - in a simple cast iron plate for about 4 minutes per side. The lamb should be served very hot - otherwise it would be a finger burner - and accompanied with slices of lemon so as not to cover its flavour.

Some tips for an excellent lamb with grilled lamb

Such a simple dish requires some "secrets" to be perfect, tender and tasty and with the flavor enhanced to the maximum. As an essential element we must consider the quality some ribs, which must be excellent. A further precaution must be taken into account marinating process. In fact, considering that lamb has a very strong flavour, if you want to reduce it, a trick is to leave it to marinate in the fridge with the herbs and lemon all night so as to make the taste more delicate. If, however, you prefer to go more heavy and enrich the lamb a little, you can follow the traditional recipe and marinate it with lard.

Then it is fundamental plate temperature during cooking: it must be very hot to cause the Maillard reaction, which is very important in the kitchen especially for cooking meat because it allows the aromas to develop to the maximum. In addition to grilling, if you have more time, the lamb with grilled fingers can also be prepared in the oven in 30-40 minutes, checking the cooking carefully. Once ready, the secret of a good lamb is also in its accompaniment: the ideal side dish is with baked potatoes, artichokes and peppers depending on the season.

In Rome, at 'Gusto you can find a tender and tasty lamb with blanched vegetables, prepared in compliance with Roman tradition to enhance all its goodness.