Sheep cooked in a pot or callara is a typical dish from Abruzzo that slightly changes its name depending on the area of Abruzzo where it is prepared.
Generally very common in mountain areas, but I must say that where I live by the sea, there is a restaurant that prepares it, and I think they are unbeatable!
The dish seems to date back to the period of transhumance when, along the journey from Abruzzo to the plains of Puglia, shepherds would consume sheep that died or were injured along the route.
The best way to cook during that time was with copper pots, called cottore or callara, which were supported by tripods with a hook holding them over the coals.
Whatever the origins, all we need to know is that it is a delicacy and an honor to taste this type of dish, beyond the variations you can taste in the various areas of Abruzzo.
The cooking takes between 4 to 6 hours, time necessary for the meat to become very tender, and in some recipes, the meat stays in more or less whole chunks, while in others, like mine, it falls apart more.
I also left a lot of sauce, because some people enjoy eating it with plenty of bread.
I did not use the classic ancient pot that was used in the past, but just having a good stainless steel pot with a thick double bottom will ensure success.
There are also very famous festivals dating back to 1969; in fact, the oldest one is in Macchia di Sole di Valle Castellana in the province of Teramo.
Approx. 1640 kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: All Seasons
Ingredients for Making Sheep Cooked in a Pot or Callara
- 2.2 1.1 lbs sheep (preferably muscle or leaner parts without bones)
- 2 cups white wine
- 6.8 oz extra virgin olive oil
- 6.8 oz water (approximately)
- 4 cloves garlic
- 1 stalk celery
- 2 tsp dried oregano
- 2 tsp salt
- to taste whole black peppercorns
- 1/2 tsp ground pepper
- to taste thyme
- 1 carrot (medium)
- 3 leaves bay leaf (fresh or dried)
- to taste rosemary
- 2 large ripe tomatoes for sauce (or about 10.5 oz of canned diced tomatoes)
- chili pepper (to taste)
Tools
- 1 Pot Heavy-bottomed Pot
Preparation of Sheep Cooked in a Pot or Callara
First, in a blender, place the celery stalk, carrot, and garlic, all washed and peeled as needed.
Blend everything and set aside in a small bowl; if desired, you can chop everything by hand with a knife.
Prepare a pot with high walls and a thick stainless steel bottom, add the oil and the blended vegetables, and sauté over medium-low heat for a few minutes, then add the oregano, thyme, whole and ground pepper, salt, bay leaf, mix well, and cook for a few seconds.
Next, add the chopped ripe tomatoes or diced canned tomatoes, chili pepper to taste, and let it cook for 2-3 minutes.
Add the white wine and water, bring to a boil, then add the medium-sized pieces of sheep, mix well, cover with a lid, and adjust to low heat, cooking for 4-6 hours, checking and stirring occasionally.
During cooking, add a little water if necessary, and when it’s almost done cooking, taste and add a little more salt if needed.
Once cooked, serve hot with good bread for dipping, and enjoy this dish with its unique flavor.
