abbacchio造句

• Abbacchio alla cacciatora, a Roman lamb stew, is flavored with anchovies, vinegar and rosemary, producing a rich, complex taste.
• The dressed carcasses weigh only 20 pounds, a bit more than the baby lamb, or abbacchio, that forms the centerpiece of Easter feasts in Rome.
• Another specialty is stewed abbacchio, or lamb, sweet and mild in spring, gamier in winter, served with a salad of delectably crunchy greens called puntarelle.
• Springtime abbacchio is beloved of Romans; Romney Marsh lamb and agneau pre-sale come from animals raised near the English Channel in England and France; Sisteron lamb is raised in Provence, and those blessed with palates more exquisite than mine detect hints of wild thyme and rosemary in it; Pauillac lamb makes a perfect foil for the great Pauillac wines like Chateau Latour.