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Preparing the herbs to cook the old sheep - Photo (c)
francesco@photo
Abruzzo Recipes
The old sheep is boiled in water for 8/9 hours, according to the age of
the sheep, until the meat pulls from the bones, in a big pot (cotturo in Abbruzzese)...in this way the sheep loses the greases and becomes tender...
then it is put in another pot in layers... sheep, herbs, potatoes - sheep,
herbs, potatoes - and so on and it is cooked for one hour... the herbs???
about ten (parsley, carrot and so on, some are secret)
First, find your sheep - Food an
article published: Jan 19, 2008 - The Times - South Africa
Agnello alle olive: lamb cooked in an
earthenware pot with olive oil, black olives, lemon,
oregano, hot peppers.
Cicoria, cacio e uova: soup of wild
chicory and other vegetables with salt pork in
chicken broth thickened with eggs and grated
pecorino.
Coda di rospo alla cacciatora: monkfish
cooked with garlic, rosemary, anchovies, peppers.
Lasagne abruzzese: pasta sheets with a
peppery meat and tomato sauce.
Maccheroni alla chitarra: noodles are
often served with a ragout of lamb stewed in wine
and olive oil with tomatoes, garlic, bay leaf and
peppers.
Mazzarelle d'agnello: lamb's lung and
innards wrapped in beet greens or chard and braised
in white wine.
Indocca: pungent stew of pork ribs, feet,
ears and rind with rosemary, bay leaf, peppers and
vinegar.
Pizza rustica: pork sausage, mozzarella,
eggs and Parmigiano Reggiano baked in a pie.
Polpi in purgatorio: octopus cooked with
tomato, garlic, parsley and diavolicchio.
Scapece di Vasto: pieces of raw fish, such
as ray and smooth hound shark, preserved in
earthenware vases with salt, chili peppers and
saffron.
Scrippelle 'mbusse or 'nfusse: fried
crepes coated or filled with pecorino and served in
chicken broth.
Timballo di crespelle: crepes layered with
spinach, artichokes, ground meat, chicken giblets,
mozzarella and grated Parmigiano Reggiano baked in
an elaborate mold.
Virtū: soup of Teramo that according to
legend was made by seven damsels who contributed
various ingredients, including pieces of pork,
beans, peas, greens, herbs, carrots, garlic,onions,
tomato and pasta.
Zuppa di cardi: soup of giant cardoons
from L'Aquila with tomatoes and salt pork.
Zuppa di lenticchie e castagne: tiny
mountain lentils and fresh chestnuts in a soup with
tomatoes, salt pork and herbs.
(c) 1997-2008 E. Massetti
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