Agnello al calderotto

Name: Agnello al calderotto (Lamb Stew with Bitter Greens and Sheep’s Milk Cheese)
Cuisine: Italy
Ingredients: Olive oil for browning, plus 3 to 4 tablespoons; 3 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1½-inch pieces; Salt and freshly ground black pepper; 1½ cups crumbled pecorino cheese; 8 to 12 cups coarsely chopped curly endive (chicory) or a mixture of curly endive, dandelion greens, and fennel fronds; 8 to 12 cups coarsely chopped curly endive (chicory) or a mixture of curly endive, dandelion greens, and fennel fronds; ¼ cup chopped fresh flat-leaf parsley; 8 to 12 cups coarsely chopped curly endive (chicory) or a mixture of curly endive, dandelion greens, and fennel fronds; 3 cups peeled, seeded, and chopped plum tomatoes (fresh or canned); Pinch of chile pepper flakes (optional); 8 to 12 cups coarsely chopped curly endive (chicory) or a mixture of curly endive, dandelion greens, and fennel fronds; Meat stock, if needed; 2 large yellow onions, chopped; Salt and freshly ground black pepper; 2 tablespoons minced garlic; ½ cup dry white wine

Lamb Stew with Bitter Greens and Sheep’s Milk Cheese

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

An ancient pastoral recipe from Apulia, this stew takes its name from a cooking pot, the caldaio. Sometimes the lamb is cooked in sheep’s milk and later smothered in greens (for a Sardinian version of the milk-braised stew). In this version, the process is reversed: the lamb is first braised with greens, and sheep’s milk in the form of pecorino cheese is added at the end of cooking. This dish is typically prepared with curly endive (chicory), b

Ingredients

Europe
Italy
Apulia
Stew
Main course
Gluten-free

Ingredients

Method