Pecora alla callara
 | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Abruzzo |
| Main ingredients | Lamb |
Pecora alla callara (in the Teramo area), pecora alla cottora, pecora cutturo (in the L'Aquila area) or pecora ajo cotturo (in the Marsican area) is an ancient recipe typical of the Abruzzo tradition, widespread above all in the mountains, particularly in the Marsican area, in the L'Aquila basin, and in the Monti della Laga area.[1]
Being a poor and typical dish of the mountains and open places, during cooking various aromatic herbs are added that the shepherds had at their disposal – thyme, laurel, rosemary, onion, garlic, carrot, celery, juniper berries, pepper, and chilli pepper. It is cooked from four to six hours.[2]
See also
[edit]
Media related to Pecora alla cottora at Wikimedia Commons
References
[edit]- ^ Dunham, Sam (October 10, 2020). "Shepherd's Bounty - Il Coatto / Pecora alla Callara". LifeInAbruzzo - Cherry-pick Abruzzo the Easy Way.
- ^ d'Abruzzo, Eccellenze (July 22, 2016). "La pecora alla callara".