Pecora alla callara

Pecora alla callara is a delicious culinary specialty from the transhumant tradition. With its intense flavors and slow cooking, this dish makes the meat tender and delicious. Traditionally prepared in the "callara," an ancient cauldron hung over the fireplace and subjected to the embers, this recipe is often cooked outdoors during the many festivals and traditional celebrations of Cortino.

Ingredients (for 6 people)

• 3 kg of various cuts of sheep meat, lean, cut into pieces
• olive oil (one and a half glasses)
• carrot, onion (rather large)
• 3 ripe tomatoes
• 5 cloves of garlic (one of them minced)
• celery (one rib)
• oregano
• dry white wine (1 liter)
• salt
• pepper
• chili pepper

Preparation

• Fry the garlic cloves in the oil until they are well browned.
• Once browned, the garlic cloves can be removed.
• Then add the wine, enough water to cover the meat, and all the minced spices.
• Bring everything to a boil, then add the meat and continue to cook for about an hour and a half.
• Next, cut the tomatoes into pieces, salt, pepper, and add the chili pepper, then put them in the pot and continue cooking for about another 90 minutes.
• Before serving, check that the meat has become tender enough. Serve with pickles or boiled green beans.