RomanItalian
Abbacchio alla Scottadito
by Cucina con Ruben · 548K subscribers on YouTube
Roman lamb ribs with artichokes, cooked scottadito style. A quick and flavorful Roman dish.
- Cook
- 30 min
- Difficulty
- easy
Ingredients
10 items- Carcioficut into wedges
- Garlic
- Extra Virgin Olive Oilfor cooking and sauce
- Fresh Parsleystems used in cooking, leaves used for sauce
- Mentucciaa few leaves
- Saltto taste
- Acido di Meleapple cider vinegar
- Watersplash
- Costicelle d'Abbacchiolamb ribs
- Black Pepperabundant, to taste
Method
- Cut the artichokes into wedges. Heat olive oil in a pan, add garlic, then the artichokes. Add parsley stems and a few mint leaves. Season with a pinch of salt and apple cider vinegar. Let the vinegar evaporate, add a splash of water, cover, and cook for about 20 minutes.
- Season the lamb ribs with coarse salt. Cook in a hot pan with oil, about 5 minutes per side.
- For the sauce, chop fresh parsley and mint. Mix with olive oil, a pinch of salt, abundant black pepper, and a splash of vinegar.
- Plate the artichokes, top with the lamb ribs, and drizzle with the sauce. Serve and eat with your hands.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
