Recipe · Abruzzo · Sulmona
Pecora alla cottora
the dish of the transhumance shepherds, from the Abruzzo recipe of the Accademia Italiana della Cucina: mutton boiled for an hour in wine and water with bay leaves and rosemary, then cooked slowly for two hours in white wine with the soffritto and tomato, in the cottora, the shepherds' copper cauldron
preparation
How it is made
Quantities are for 6 people. The steps are in the order you do them.
- cut the meat into pieces and put it in the pot with one and a half litres of white wine, one and a half litres of water, the bay leaves and the rosemary
- boil for an hour, skimming off the foam often
- drain the meat and throw away the liquid
- in the same pot fry a chopped mixture of garlic, carrot, celery, chilli and onion in the oil
- add the meat and brown it
- cover it with two litres of wine and let it simmer over a very low heat for about two hours, adding the tomato halfway through the cooking
- season with salt and pepper and serve it piping hot
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