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 Costolette di Abbacchio Fritte Panate | Status Approved | | Name |  Costolette di Abbacchio Fritte Panate | | Category | Italian, Meats | | Serves/Yields | 4 servings, 3 ribs each | | Source | Emperor Nero? | | Difficulty | Easy | | Prep. Time | About 20 minutes | | Cook Time | 5 to 10 minutes | | Introduction | | Here is another traditional recipe from Rome. Costolette di abbacchio panate e fritte. (lamb ribs breaded and fried) are served as a second course in Italy, so if they are the main dish you will need to double the recipe. This easy dish will be a sure hit.
Kate's Note: When Guido asked me to edit this recipe, I could not get the picture in my head of pounding ribs, Now that I see the picture, it is a rack of lamb with the ribs frenched (means bones are peeled and stripped) thats cut into individual ribs. | | Ingredients | | Lamb rib racks (you need 12 ribs ). The ribs need to be from a very young lamb if possible.
3 to 4 large egg yolks
11/2 cups fine dry breadcrumbs
Salt and pepper to taste
8 oz lard for frying
1 cup canola oil | | Directions | | Step: 1 | Cut the racks (s) into individual ribs. With a heavy meat mallet, pound the meat on the sides of each rib to flatten and tenderize. This can be done the day before, or let the kids have a blast. | | Step: 2 |  Beat the egg yolks and season with salt and pepper
Dip ribs in eggs, then dredge with breadcrumbs until perfectly coated
Shake off excess breadcrumbs and dip again in the egg yolk mixture
Heat the lard and oil in a heavy deep cast iron skillet or deep fryer.
Fry the riblets until golden brown.
Serve very hot with lemon wedges to squeeze over the ribs. |
Time submitted: Friday, April 18. 2008 at 07:28:02 Contributed By: guido
Rate It| Average score: 3.25 () votes: 4 |  |  |  | |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Costolette di Abbacchio Fritte Panate (Score 1)
By guido on Sunday, April 20, 2008 @ 18:28:31 CEST
(User Info | Send a Message) | | Tip: For a more "enhanced" flavor, you can add one or two tablespoon of grated pecorino romano cheese in the beaten eggs. |
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