Name: Agnello al Calderotto (Pugliese Lamb Ragout with Tomatoes, Greens, and Cheese)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 1½ cups crumbled feta or mild goat cheese; Salt and freshly ground pepper; ¼ cup chopped fresh parsley; 2 tablespoons finely chopped garlic; 3 cups diced peeled fresh or canned plum tomatoes with 1½ cups of the juices; 6 cups coarsely chopped curly endive or dandelion greens; ⅓ cup dry white wine; 2 large onions, cut into medium dice; ½ cup (or as needed) olive oil; 3 pounds lamb shoulder, trimmed well and cut into 1½-inch cubes

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

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.