Callara style sheep

Sheep alla callara is a recipe linked to the ancient traditions of transhumance. A dish rich in flavors, where nuances of wine, aromas of spices and long cooking times make the meat tender and delicious. Cooked precisely in the “callara”, that is the ancient cauldron that was once hung from the chain of the fireplace, with the embers underneath, this recipe is most often prepared outdoors, as can also be seen during the numerous festivals that are take place in the Teramo area

Recipe for 6 people:

• • • 3 kg of sheep meat
    • 2 onions
    • Carrot
    • Parsley
    • 5 cloves of garlic
    • Celery
    • Rosemary
    • Thyme
    • Sage
    • Chilli
    • Pepper
    • 1 lt. White wine
    • Extra virgin olive oil to taste

Preparation:

1. Take the meat and cut it to form a stew.

2. Put the meat in the callara, or in a large non-stick saucepan. Cover everything with cold water and white wine. Let it boil for an hour. When it starts to boil, remove the foam with a ladle every time it emerges.

3. After this time, change the cooking water and let the meat boil for another half hour.

4. In the meantime that the meat is cooking, mince the herbs and fry everything in a separate pan.

5. After having fried the herbs (carrots, celery, onion, garlic) add the boiled meat to these, with rosemary, sage, thyme, pepper, salt and chilli. Cover with more water and white wine, continuing to cook for another half hour over low heat and stirring occasionally.

6. Taste after half an hour, if the meat is very tender, it means that the dish is ready to be served, otherwise cook for a few more time, always on low heat.

7. Once ready, your pecora alla callara should be served hot.