In breve
The dish in short
- Lamb shoulder and breast in regular pieces, not too large, put into the pot raw; in this version nothing is browned and no fat is added.
- Celery, spring onions and seeded tomatoes in three layers with the meat, each with a bay leaf, a little rosemary and a piece of chilli.
- Water only almost to cover the meat, so it cooks in a short, concentrated broth under a lid.
- Brought to a simmer, then about an hour and a quarter over a low heat, until the meat is very soft.
- Salted only at the end, and served with its cooking liquid and slices of durum-wheat bread.
Il video, Matera, Basilicata
Cutturiddi
The video: Basilicata lamb stewed slowly in layers with celery, spring onions, tomato and herbs
Lamb shoulder and breast layered raw in a deep pot with celery, spring onions, seeded tomatoes, bay, rosemary and chilli, barely covered with water and simmered slowly, salted only at the end; a Lucanian Easter dish on Italy's list of traditional food products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 37 min
- Cooking
- 1 h 30 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 12 steps, as in the recipe.
Altri video
