Pezzata di Capracotta
A slow-simmered highland mutton stew cooked with tomatoes, potatoes, chilli, and wild herbs, originally prepared by transhumant shepherds in Capracotta.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Heavy-based stockpot or Dutch oven
- •Skimmer spoon
- •Chopping board
- •Chef's knife
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 28 g
- carbs
- 22 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 540 kcal
Instructions
- 1
Place the mutton chunks into a large heavy-based pot and cover completely with cold water.
- 2
Bring the pot to a gentle boil over medium heat, skimming off all rising foam carefully.
- 3
Add the halved onion, carrot, celery, and fine sea salt to the simmering broth.
- 4
Reduce the heat to low, cover partially, and simmer gently for 90 minutes.
- 5
Skim any excess rendered sheep fat from the surface of the broth using a wide spoon.
- 6
Stir in the crushed plum tomatoes, dried chillies, thyme sprigs, and rosemary.
- 7
Add the potato chunks, ensuring they submerge beneath the seasoned cooking liquid.
- 8
Simmer gently uncovered for another 45 minutes until the potatoes are tender and the mutton is soft.
- 9
Discard the cooked celery and herb stems before ladling the stew into bowls.
Chef's tips
Skimming the broth thoroughly during the initial boiling stages removes harsh flavours and excess surface fat from mature sheep meat. Keep the heat at a steady, slow simmer rather than a rapid boil to ensure the meat becomes meltingly tender without turning stringy.
Ingredient substitutions
- mutton shoulder → mature lamb shoulder or goat meat, reducing the initial simmering time by thirty minutes
- wild thyme → standard fresh garden thyme or dried mountain savory
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Failing to skim the initial grey foam, which clouds the broth and introduces bitterness.
- •Boiling at too high a temperature, which toughens the mature mutton fibres.
- •Adding potatoes too early, which causes them to disintegrate before the meat is tender.
Serving suggestions
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