Shepherd's Bounty - Il Coatto / Pecora alla Callara
Abruzzo's oldest traditional shepherd's muton stew recipe forever entwined with the transumanza
Ingredients
- 1.2 kg Leg of Mutton cubed
- 40 ml Extra Virgin Olive Oil
- 3/4 Bottle Passata (Botted Tomatoes)
- 1 Onion chopped into pieces
- 3 Cloves Garlic crushed
- 1 Bunch Herbs (Thyme, Rosemary, Sage, Marjoram and Basil)
- 1 Glass Trebbiano d'Abruzzo or White Wine
- Peperoncino (Chili) according to taste
- Salt & Pepper to taste
Instructions
- Cut your mutton into pieces and placed in a pan with hot water and boil for 15 minutes to blanch/degrease it . Remove from the heat, rinse with cold water and let it drain.
- Add the meat into a pan with ALL the ingredients, except the wine, bring it up to the boil and and simmer on a moderate heat for 3-4 hours, always covered! Don' forget to give it a nudge from time to time so it doesn't stick to the bottom.
- Halfway through cooking add the wine, adding more hot water if necessary; serve immediately when the meat, is tender and the sauce has thickened.
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