Pecora alla Callara
Pecora alla callara dates back to a time when nothing was wasted. In the days of the shepherds, female sheep that had died from old age or illness were stewed in a copper pot called a callara along with any vegetables, herbs, and wine that were on hand. To ensure safety, the stew would boil for hours, making the meat tender while infusing it with the flavors of the mountains. The dish not only reflects the resourcefulness of the people but also their deep connection with nature.
The sheep alla callara (in the Teramo area) or alla cottora or cutturo in the L'Aquila area or 'ajiu cutturo' in the Marsica area is widespread above all in the mountain belt of L'Aquila and Marsican and in the area of the Laga Mountains. It owes its name to the cauldron hanging from the chain of the fireplace and cooked directly on the fire, a strong dish, archaically Mediterranean, but capable of leading back with unforgettable vigor to the origins of the Abruzzo regional culture. It is one of the most characteristic dishes of the inland areas of Abruzzo, in particular of L'Aquila, Marsica and Teramo (territory of the Gran Sasso and the Monti della Laga). There are numerous festivals dedicated to this dish such as those in Macchia da Sole di Valle Castellana, Torricella Sicura and Rocca Pia.
Ingredients
1.5 kg of sheep meat3 glasses of white winesalt to taste1 carrot1 celery stalk1 onion1/2 chili pepper (optional)1 sprig of rosemary1 clove of garlic2 bay leaves2 tablespoons olive oil500 g cherry tomatoes1 bunch of parsley
Preparation
Clean and cut the meat into fairly large pieces. Put it in a pan and cover it with plenty of water and a glass of white wine. Put on the stove and boil, cooking over low heat. Let it boil for 1 hour, removing the foam and impurities that form on the surface, from time to time, with a slotted spoon. After 1 hour, drain the meat and wash it under running water. Put it in another pot, with more water and another glass of wine, letting it boil for about 35 minutes. Next, wash and peel the carrot. Also clean celery, onion, chili pepper and rosemary. Chop all these ingredients. Cut the cherry tomatoes into quarters, peel the garlic and clean the bay leaves. Take a pan, fill the bottom with a drizzle of oil and add carrot, garlic and celery. Sauté over low heat, then add the sheep meat (after draining it). Let it brown for 10 minutes, blending with another glass of white wine. After that, add all the other herbs and vegetables, 4 glasses of water and season with salt. Let it cook for 1 hour over medium-low heat. Once cooked, season with chopped parsley and serve hot.
PreservationThe original recipe for sheep alla callara is very simple to make at home, you just need to respect the long cooking times. If you have any leftovers, you can keep it for a few hours and heat it up at the moment.
Pecora alla callara dates back to a time when nothing was wasted. In the days of the shepherds, female sheep that had died from old age or illness were stewed in a copper pot called a callara along with any vegetables, herbs, and wine that were on hand. To ensure safety, the stew would boil for hours, making the meat tender while infusing it with the flavors of the mountains. The dish not only reflects the resourcefulness of the people but also their deep connection with nature.
The sheep alla callara (in the Teramo area) or alla cottora or cutturo in the L'Aquila area or 'ajiu cutturo' in the Marsica area is widespread above all in the mountain belt of L'Aquila and Marsican and in the area of the Laga Mountains. It owes its name to the cauldron hanging from the chain of the fireplace and cooked directly on the fire, a strong dish, archaically Mediterranean, but capable of leading back with unforgettable vigor to the origins of the Abruzzo regional culture. It is one of the most characteristic dishes of the inland areas of Abruzzo, in particular of L'Aquila, Marsica and Teramo (territory of the Gran Sasso and the Monti della Laga). There are numerous festivals dedicated to this dish such as those in Macchia da Sole di Valle Castellana, Torricella Sicura and Rocca Pia.
Ingredients
1.5 kg of sheep meat
3 glasses of white wine
salt to taste
1 carrot
1 celery stalk
1 onion
1/2 chili pepper (optional)
1 sprig of rosemary
1 clove of garlic
2 bay leaves
2 tablespoons olive oil
500 g cherry tomatoes
1 bunch of parsley
Preparation
Clean and cut the meat into fairly large pieces. Put it in a pan and cover it with plenty of water and a glass of white wine. Put on the stove and boil, cooking over low heat. Let it boil for 1 hour, removing the foam and impurities that form on the surface, from time to time, with a slotted spoon. After 1 hour, drain the meat and wash it under running water. Put it in another pot, with more water and another glass of wine, letting it boil for about 35 minutes. Next, wash and peel the carrot. Also clean celery, onion, chili pepper and rosemary. Chop all these ingredients. Cut the cherry tomatoes into quarters, peel the garlic and clean the bay leaves. Take a pan, fill the bottom with a drizzle of oil and add carrot, garlic and celery. Sauté over low heat, then add the sheep meat (after draining it). Let it brown for 10 minutes, blending with another glass of white wine. After that, add all the other herbs and vegetables, 4 glasses of water and season with salt. Let it cook for 1 hour over medium-low heat. Once cooked, season with chopped parsley and serve hot.
Preservation
The original recipe for sheep alla callara is very simple to make at home, you just need to respect the long cooking times. If you have any leftovers, you can keep it for a few hours and heat it up at the moment.
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