Recipe Friccò d’Agnello


  • 1 Kg (2 1/4 lb) lamb
  • 1 clove of garlic
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried sage
  • 130 ml (5 fl oz) dry white wine
  • 8 tablespoons extra virgin olive oil
  • 6 tablespoons white wine vinegar
  • Vegetable stock
  • Salt
  • Powdered chilly

How to make the Friccò d’Agnello:

Wash the lamb and pat dry. Put the lamb with the olive oil in a saucepan; brown over a fierce heat. When the meat has colored a little, douse with the wine and vinegar and allow it to evaporate. At this point add the dried herbs, garlic, if liked, and a ladle of stock.

Season with salt and chilly, cover, low the flame and keep on cooking for about 45 minutes or until the sauce thickens. Add to the lamb stew some stock if necessary.

Serve the lamb stew hot.

Serves 4

Regional recipe from Umbria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at