Sheep in Cottora style

Pecora alla Cottora

Mutton cooked in two stages with white wine, herbs, vegetables, and tomatoes, according to Abruzzo tradition.

6 servings

Easy

Abruzzo

EasyAbruzzo

Mutton-cooked sheep is a rustic and hearty dish, perfect for lunch or dinner, where the meat takes center stage. The two-stage cooking process allows the meat to be first cooked with water and wine, then with an aromatic stock and more white wine, until it achieves a tender consistency and a rich flavor. Tomato, added in the second stage, helps round out the stock without overpowering the sheep's bold flavor. Garlic, celery, carrot, bay leaf and rosemary build a fragrant profile, while the long cooking over low heat It keeps the liquid at a gentle simmer. In Abruzzo, this dish embodies a down-to-earth cuisine, based on a few ingredients and a patient technique that enhances the flavor of the meat.

Instructions

Voice reading

9 steps · natural Italian voice

Prepare the meat

Cut the mutton into fairly large pieces and place them in the cauldron. The uniform size helps the different cuts cook evenly during the double cooking process.

Start the first cooking

60 min

Pour 1.5 litres of dry white wine and an equal amount of water into the boiler (3.17 pt). Combine thebay leaf and the rosemary, bring to a boil and cook for an hour, maintaining a constant boil.

Foam the liquid

While boiling, frequently skim off any foam that rises to the surface. Continue cooking until the liquid is clear and the meat has begun to soften, without cooking beyond the indicated time.

Drain and discard

Drain the meat pieces and temporarily transfer them to a container. Discard the liquid from the first cooking step, then reuse the same pot to preserve the aromas developed during the cooking process.

Prepare the soffritto

Pour the oil into the same pan and add the chopped garlic, carrot, and celery. Gently sauté over medium heat until the vegetables become soft and lightly golden, developing a distinct aroma but without burning the garlic.

Brown the meat

Add the drained meat to the soffritto and brown it, turning the pieces to brown them on all sides. Finish the cooking process when the surface is golden brown and the bottom of the pan is fragrant.

Cook in wine

120 min

Cover the meat with the remaining (4.23 pt) 2 liters of dry white wine and bring the liquid to a light boil. Lower the heat and simmer for about two hours: the movement should be barely perceptible and the meat should become progressively tender.

Add the tomato

Halfway through the second cooking time, add the tomato sauce. Stir gently to distribute it evenly throughout the pan and continue cooking. over low heat until the seasoning is smooth and the meat is tender.