Alberto Piso: Brodo di Pecora
Brodo di Pecora
Prep. time: 30
Cook Time: 2 hours
Difficulty: 2 out of 5
A whole quarter, possibly one in the front of the shoulder, a sheep called 'sementùsa', that is sheared only once (from the Latin 'Semel tonsa'), the weight of six, seven pounds
two pounds of new potatoes
three pounds of white onions of medium size
two fresh celery
three dried tomatoes
a bunch of parsley
three leaves of sage
two bay leaves a sprig of rosemary
a wild mint sprig (abulèu)
Salt to taste.
In a large boiler of watertight copper (or stainless steel) Place the meat previously cut in chunks and add at least three liters of water, then add the celery, carrots, dried tomatoes, sage , rosemary, bay leaf, parsley and wild mint.
Bring to a boil, a medium heat for at least two hours, so that the water is reduced to at least half of the initial content. At this point you can add more perfumes such us wild fennel or alloro depends on your palate. let it rest for 15 minutes and serve.
The sheep Broth in Sardinia is used for many dishes such us Pane Frattau, Fregola in Brodo and so on. Is always good to have it with Pecorino Sardo.
Sardinian cuisine is the culinary expression developed in Sardinia and is characterized by its diversity, as well as from being enriched in history through contributions and influences from contacts and exchanges between different Mediterranean cultures. Varied and diverse, ranging from roasted meats, bread, cheeses, wines, with dishes of fish and meat, both of which pastoral peasant derivation, game, fishing and collecting wild plants. Is considered part of the Mediterranean diet... Source
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