Boiled Sheep
Description
Sardinia’s pastoral vocation is also reflected in its typical dishes, which in the past were made with the products obtained thanks to the hard work of shepherds. One such dish is boiled sheep, whose original name is pecora in cappotto (sheep in coat). This is a second course based on sheep meat , an integral part of Sardinian culinary tradition.
If you love regional cuisine, you absolutely must try this flavorful mutton stew , perfect for hosting guests. Here’s how to make it.
Ingredients
to recalculate the ingredient amounts
- Mutton 2000 g
- White onions 4
- Potatoes 4
- Carrots 2
- Celery Ribs 1
- Thyme sprigs 2
- Parsley q.b.
- Chili pepper q.b.
- Salt q.b.
Instructions
- 1 Cut the mutton into large pieces (if you prefer, you can have your trusted butcher cut it), place it in a large pot, and cover with cold water. Bring the pot to a boil, then skim the water and add the parsley, celery, carrots, chili pepper, and thyme to the mutton, seasoning with a little salt. Be careful not to overcook; if necessary, you can add more later.
- 2 After about an hour of cooking, add the whole peeled onions to the mutton and, after another 10 minutes, the potatoes, also whole and unpeeled. Cook for another hour.
- 3 Once the potatoes are cooked, prick the mutton with a fork to check for doneness: if it's tender, it's ready. To serve the boiled mutton, transfer the meat, potatoes, and onions to a tall earthenware bowl so you can also add the cooking broth.
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Did You Know?
Boiled sheep is a traditional Sardinian
dish
linked to
sheep farming
.
This type of cuisine is also linked to the multitude of breeders Of sheep present in the territory, which propose the cooking of this animal served with various dishes and side dishes such as vegetables or smells like sage And rosemary.
It is a very simple type of cuisine that shepherds themselves have consumed for centuries, always following the life cycle of the sheep.
Most of the dishes associated with this Sardinian tradition are eaten outdoors in groups and are still very popular with tourists today.
In fact, the shepherds of the Orgosolo area, and in particular of the Barbagia territory, after the
transhumance
They offer boiled sheep, and they do so by hosting tourists in their sheepfolds for lunch. Their hospitality and excellent cuisine certainly make the experience even more delicious and unforgettable.
In recent times, many Sardinian villages are rediscovering this tasty pastoral second course. In fact, the ” sheep festival” thus creating an opportunity to enhance this resource, very often undervalued or limited to the sole production of suckling lamb. At these festivals, tourists will be able to taste many sheep-based dishes, such as boiled sheep , soups or arrosticini .
It is interesting to know that the oldest sheep festival is the one in Ploaghe and has been organised since 1980 on August 15th .
Every year, this festival is attended by a large number of tourists, who in 2012 recorded a record 130 pots in which the sheep was
cooked
and served.
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
