Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Aggrassato Lamb: A Slow-Cooked Classic for Sunday Feasts
Tender lamb simmered with potatoes, herbs and wine — a soulful Sicilian dish perfect for Easter or any special gathering.
🛒 Ingredients
- ✓ 1.2 kg lamb, cut into pieces
- ✓ 800 g potatoes
- ✓ 50 g grated Sicilian pecorino
- ✓ 100 g caciocavallo or fresh pecorino
- ✓ 1 onion
- ✓ 1 lemon
- ✓ 2 garlic cloves
- ✓ a small bunch of parsley
- ✓ half a glass of red wine
- ✓ extra-virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Agneḍḍu aggrassatu — as it’s known in Sicilian — is one of those dishes that instantly evokes family kitchens, long holiday afternoons and the comforting aroma of wine and herbs slowly bubbling away. Traditionally served at Easter, this hearty lamb stew has long been a cornerstone of Sicilian springtime cooking.
What makes it special is the marriage of tender, slow-cooked lamb with soft, flavour-soaked potatoes. As the meat gently simmers, it releases all its richness into the broth, while the potatoes absorb every drop of that savoury, wine-laced goodness.
Whether you’re preparing it for a relaxed Sunday lunch or a celebratory dinner, this rustic, soulful dish is a beautiful reminder of the island’s culinary heritage — one that has been passed lovingly from one generation to the next.
👨🍳 Preparation
- 1
Rinse the lamb in water mixed with lemon juice, then pat it dry.
- 2
Brown the lamb in a large sauté pan or cast-iron pot with the finely sliced onion and 5 tablespoons of extra-virgin olive oil.
- 3
Once golden, pour in the red wine and let it evaporate.
- 4
Add enough hot water to just cover the meat, then stir in the chopped garlic and parsley.
- 5
Season with pepper and salt, and simmer gently for about 1 hour.
- 6
Add the peeled, diced potatoes and continue cooking for a further 40 minutes.
- 7
A few minutes before turning off the heat, scatter in the grated pecorino and small cubes of caciocavallo.
- 8
Serve the aggrassato piping hot.
💡 Tips and Variations
For an extra layer of flavour, add a handful of black olives halfway through cooking. If you prefer a gentler, lighter finish, substitute the red wine with white wine.
📦 Storage
- • Store in the fridge for up to 2 days.
- • You can freeze the cooked dish for up to 1 month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Pair this rich, comforting dish with a glass of Cerasuolo di Vittoria — a fruity, well-balanced Sicilian red that complements the lamb beautifully.
Thank you for exploring this traditional Sicilian recipe with me. May this aggrassato bring a warm taste of the island to your table — and perhaps even become one of your own family favourites. Enjoy every bite!
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