Pecora in Cappotto alla Barbaricina (Italian Sardinian Mutton with Potatoes and Onions)
- 2 days ago
- 2 min read
Pecora in Cappotto alla Barbaricina (Italian Sardinian Mutton with Potatoes and Onions)
Pecora in Cappotto is a foundational dish of Sardinian pastoral cuisine, especially associated with Barbagia. Mature sheep is simmered slowly with onions, potatoes and restrained aromatics until the meat is tender and the broth is clear, rich and deeply flavored.
Ingredients
3 1/2 lb (1.6 kg) bone in mutton shoulder and neck; 2 1/2 lb (1.1 kg) firm potatoes; 2 large onions; 2 celery stalks; 2 carrots; 10 cups (2.4 L) cold water; bay; parsley; peppercorns; salt; 2 tbsp (30 ml) extra virgin olive oil.
Step by Step Preparation
1. Place trimmed mutton in a heavy stockpot and cover with cold water. 2. Bring very slowly toward a simmer. 3. Skim repeatedly until the broth clears. 4. Add onions, celery, carrots, bay, parsley and peppercorns. 5. Simmer partially covered for about 1 hour 45 minutes. 6. Skim excess surface fat when needed. 7. Add potatoes in large chunks. 8. Continue 30 to 40 minutes until potatoes are tender and meat separates easily from the bone. 9. Adjust salt. 10. Rest 10 to 15 minutes before serving.
Professional Technique
Slow extraction is essential. Mature sheep contains connective tissue and strong flavor; hard boiling clouds the broth and tightens the meat. Potatoes enter late so they absorb flavor without disintegrating.
Chef Tips
Use shoulder and neck, preserve some natural fat and choose waxy potatoes cut in large pieces.
Common Mistakes
Young lamb, aggressive boiling, skipped skimming, early potatoes, small meat pieces and over seasoning with herbs weaken the traditional character.
Serving and Presentation
Place a substantial piece of mutton and several potato chunks in a warm deep plate, then spoon over enough clear broth to keep everything moist.
Wine Pairing
Cannonau di Sardegna is the natural pairing. Mandrolisai Rosso is a strong alternative.
Storage and Reheating
Refrigerate meat and broth up to 3 days. Reheat slowly without boiling. Meat and broth can be frozen separately.
Nutrition per Serving
Approximate per serving: 610 calories, 49 g protein, 38 g carbohydrates, 29 g fat and 760 mg sodium.
Comments