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brodettato
kid or lamb in egg lemon sauce
Abbacchio or capretto brodettato 'in a little broth' is a zesty Roman fricassee dish traditionally served at Easter, reminiscent of Greek avgolemono dishes. The recipe includes diced prosciutto, as well as white wine, eggs and lemon.
Text © Dana Facaros & Michael Pauls
Image by Dana Facaros and Michael Pauls