In breve
The dish in short
- Sheep meat on the bone, in fairly large pieces trimmed of fat, put into cold salted water that stands well above it.
- Skimmed thoroughly as it comes to the boil: the foam takes the fat and the strong smell of the sheep with it.
- Only then the potato, celery, tomato and a little chilli; the tomato colours the broth without making it too red.
- Cooked covered over a low heat, stirred now and then, for at least four hours, until the water has almost gone.
- The potato and the reduced water make a loose, creamy sauce around the meat; served very hot.
Il video, Capracotta, Molise
Pezzata
The video: Capracotta sheep boiled slowly with potatoes, celery and tomato
Large pieces of bone-in sheep started in cold salted water, skimmed with care, then cooked slowly with potato, celery, a little tomato and chilli until the water has almost gone; the dish of Capracotta's festival since 1961. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 8
- Hands-on
- 1 h 15 min
- Cooking
- 3 h 30 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 9 steps, as in the recipe.
Altri video
