Cutturidde

Name: Cutturidde (Soupy lamb or mutton stew)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 kg mixed pieces of lamb (medium fat, some on the bone); 300 g pomodorini (or vine-ripened cherry tomatoes), halved; 300 g pomodorini (or vine-ripened cherry tomatoes), halved; 1 onion, finely chopped; 200 g mature pecorino cheese, diced; 2 tbsp finely chopped flat-leaf parsley; salt and pepper; salt and pepper

Soupy lamb or mutton stew

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

I always like curious or less well-known recipes, and this one intrigued me. Incidentally, mutton with its full flavour is now fashionable again, and is ideal for this rustic dish.

Ingredients

1 kg mixed pieces of lamb (medium fat, some on the bone)
300 g pomodorini (or vine-ripened cherry tomatoes), halved

Europe
Italy
Stew
Gluten-free
Puglia
Mediterranean

Method

Put the lamb, tomatoes and onion in a pot, cover with water and cook with the lid on, very slowly and gently, for an hour.

Add the pecorino, parsley and some seasoning, and cook for a further hour, or until the meat is tender. Check the seasoning.

Serve the stew with bread, for mopping up the juices.