Pecora in Cappotto
Pecora in cappotto, known in Sardinian as berbeghe in cappottu, is a traditional inland stew of mature mutton simmered gently with whole potatoes, sweet onions, and wild herbs.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Large heavy stockpot
- •Slotted spoon
- •Ladle
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 32 g
- carbs
- 34 g
- fibre
- 5 g
- protein
- 48 g
- calories
- 620 kcal
Instructions
- 1
Place the mutton pieces into a large heavy stockpot and cover completely with cold water.
- 2
Bring the pot to a boil over medium heat without covering.
- 3
Skim off all grey foam that rises to the surface using a slotted spoon.
- 4
Lower the heat to maintain a very gentle, steady simmer.
- 5
Add the halved onions, carrots, celery, sun-dried tomatoes, wild fennel seeds, black peppercorns, and sea salt.
- 6
Partially cover the pot and simmer gently for 90 minutes until the meat begins to soften.
- 7
Add the peeled halved potatoes into the broth, nestling them around the meat.
- 8
Simmer for another 35 to 45 minutes until the potatoes are cooked through and the meat is tender.
- 9
Taste the broth and adjust with additional salt if needed.
- 10
Ladle the tender mutton, whole potatoes, and sweet onions into warm bowls with a ladle of broth.
Chef's tips
Skim the pot thoroughly during the first 20 minutes of boiling to ensure a clean, sweet-tasting broth. If your mutton is particularly mature and tough, allow an extra 30 minutes of simmering before adding the potatoes. Do not cut the potatoes too small, or they will break apart into the cooking liquid.
Ingredient substitutions
- mutton shoulder or neck → mature bone-in lamb shoulder or goat meat
- wild fennel seeds → a fresh sprig of wild fennel or common fennel tops
Storage
Store leftover meat, vegetables, and broth in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a covered saucepan over medium-low heat until the mutton is piping hot throughout.
Common mistakes to avoid
- •Boiling the pot too violently, which makes the mutton tough and turns the broth cloudy.
- •Adding the potatoes at the beginning of cooking, causing them to disintegrate completely.
- •Failing to skim the initial surface scum, leading to a bitter and muddy broth.
Serving suggestions
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