Pecora alla cottora
Pecora alla cottora o callara 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]
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| Place of origin | Italy |
|---|---|
| Region or state | Abruzzo |
| Main ingredients | Lamb |
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 or thyme, laurel, rosemary, onion, garlic, carrot, celery, juniper, pepper and chili. It is cooked from four to six hours.[2]
See also
References
- 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".
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