Pignata di Pecora
Pignata di Pecora is a traditional Materan pastoral stew of mutton layered with potatoes, wild herbs, and pecorino, slow-cooked in a sealed terracotta pot.
- Prep
- 30 min
- Cook
- 210 min
- Total
- 240 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Earthenware pignata or heavy Dutch oven
- •Chopping board
- •Chef's knife
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 40 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 48 g
- calories
- 680 kcal
Instructions
- 1
Preheat your oven to 160 degrees C.
- 2
Season the mutton pieces generously with fine sea salt and freshly cracked black pepper.
- 3
Drizzle two tablespoons of olive oil into the base of a deep terracotta pignata or heavy Dutch oven.
- 4
Arrange a bottom layer of sliced onions, carrots, and celery.
- 5
Add a layer of seasoned mutton chunks over the aromatic base.
- 6
Scatter crushed tomatoes, crushed fennel seeds, bay leaves, and torn peperoni cruschi across the meat.
- 7
Top with a generous layer of sliced potatoes.
- 8
Sprinkle grated pecorino cheese evenly over the potatoes and drizzle with remaining olive oil.
- 9
Repeat layers if pot depth allows, finishing with potatoes and cheese on top.
- 10
Pour in 150 ml of water around the inner edge without washing cheese off the potatoes.
- 11
Cover tightly with the lid or double foil and bake for three and a half hours until the meat is fork-tender.
- 12
Rest the pot for ten minutes before ladling into deep bowls.
Chef's tips
If using mature mutton, parboil the meat for five minutes first to mellow the assertive gaminess. A clay pignata retains heat exceptionally well, so keep the oven low to prevent scorching.
Ingredient substitutions
- mutton → bone-in mature lamb shoulder or goat meat
- pecorino di Filiano → pecorino Lucano or aged Pecorino Romano
- peperoni cruschi → sweet mild dried Spanish senora peppers
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered saucepan with a splash of water over medium-low heat until piping hot.
Common mistakes to avoid
- •Adding too much liquid, which turns the slow braise into a watery soup instead of a rich stew.
- •Cooking at too high a temperature, which toughens pastoral mutton rather than melting the collagen.
- •Slicing the potatoes too thinly, causing them to disintegrate completely over the long cooking time.
Serving suggestions
Cooked Pignata di Pecora?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Basilicata
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
