Pecora al cotturo

Pecora al cotturo is a traditional dish originating from Abruzzo. It’s usually made with a combination of sheep, lamb, or mutton meat; onions, carrots, garlic, potatoes, tomatoes, white wine, rosemary, bay leaves, sage, parsley, salt, and black pepper.

The meat is boiled in a pot with garlic, onions, bay leaves, and rosemary. After an hour or so, the water is removed, and a mixture of white wine and water is added to the pot along with the remaining ingredients. The dish is cooked over low heat for about two hours, and once the meat starts to fall off the bones, the dish is done.

Pecora al cotturo is typically served with the accompanying sauce and either polenta or homemade bread on the side.