Agnello al Calderotto

Pugliese Lamb Ragout with Tomatoes, Greens, and Cheese

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This ancient southern Italian dish takes its name from a cooking pot, the caldaio, in which the stew is traditionally prepared. The pot is also sometimes known as caldariello. But by any name, as the saying goes, the dish tastes as good. The recipe is traditionally prepared with sheep’s milk; we garnish with feta or goat cheese. This rustic stew may be accompanied by grilled bread or roasted potatoes.