Pecora alla Callara
Pecora alla Callara, also called pecora alla cottora, is an ancient Abruzzese mountain stew of mature mutton simmered for hours with wild herbs, wine, and chilli.
- Prep
- 30 min
- Cook
- 240 min
- Total
- 270 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large heavy-based Dutch oven or stockpot
- •Slotted spoon
- •Chef's knife
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 46 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 54 g
- calories
- 680 kcal
Instructions
- 1
Place the mutton pieces into a large pot and cover fully with cold water.
- 2
Bring to a rapid boil over high heat, skimming off all rising foam and excess fat.
- 3
Drain the meat in a colander and rinse the chunks with warm water to remove scum.
- 4
Wipe out the pot, heat the olive oil over medium heat, and add the onions, carrots, and celery.
- 5
Cook for six minutes until the onion collapses and turns sweet and golden.
- 6
Stir in the crushed garlic, rosemary, bay leaves, and chilli flakes until fragrant, about one minute.
- 7
Return the blanched mutton to the pot and pour in the dry white wine.
- 8
Simmer briskly for five minutes until the sharp alcohol scent dissipates.
- 9
Add the crushed plum tomatoes, black pepper, and enough water to submerge the meat.
- 10
Bring to a very gentle simmer, cover tightly, and cook on low heat for three hours.
- 11
Uncover, stir in the salt, and simmer gently for one final hour until the meat falls off the bone.
Chef's tips
Mature sheep meat requires patience and a gentle, steady simmer rather than a furious boil to soften connective tissue properly. Initial blanching and skimming is essential to remove excessively harsh, gamey fats without stripping the deep flavour of the meat. The stew tastes even richer when prepared a day ahead.
Ingredient substitutions
- bone-in mature mutton → bone-in mature lamb shoulder or goat meat
- Trebbiano d'Abruzzo → any crisp, dry Italian white wine like Pecorino or Verdicchio
Storage
Store leftover stew in an airtight container in the refrigerator for up to three days.
Reheating
Reheat slowly in a covered heavy pot over low heat, adding a small splash of water if the sauce has thickened too much.
Common mistakes to avoid
- •Skipping the initial blanching and skimming step, which results in a heavy, overly greasy broth
- •Boiling the stew too vigorously, which toughens mutton fibres instead of breaking them down
- •Using very lean or young boneless lamb cuts that disintegrate and dry out during the long cook
Serving suggestions
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