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pecora alla transumanza in tegame

INGREDIENTS

(for 4 people)
  • 1 kg trimmed sheep meat cut into chunks
  • 20 g coarse salt and enough water to cover the meat
  • Aromatics: juniper berries; cloves; saffron; Sulmona red garlic; chili pepper; thyme; bay; rosemary; sage.

METHOD

  1. Bring the water to a boil with the aromatics, except the saffron; let cool slightly, strain and pour
    over the meat.
  2. Leave to marinate overnight.
  3. Drain the meat, brown it in a pan, then add the marinade
    liquid little by little, add the saffron and cook over low heat for about 3 hours.
  4. Let rest and remove all the
    fat that rises to the surface.
  5. Serve in the pan with potatoes and mountain lentils.

faraona nostrana al rosmarino

INGREDIENTS

(for 4 people)
  • 1 Kg local guinea fowl
  • 1 Shallot
  • 1 Clove of garlic
  • 1 Sprig rosemary
  • 50g Oil
  • Salt and pepper to taste
  • 1 bay leaf; parsley; marjoram; savory

METHOD

  1. Clean the guinea fowl and cut into 12 pieces; place them in a large casserole, season with salt and pepper, add the oil, half of the white wine, the chopped shallot and the whole clove of garlic
  2. Cover and cook for about 20 minutes over moderate heat
  3. Add parsley, marjoram, savory, rosemary and the bay leaf as whole sprigs
  4. Cook for another 10 minutes over high heat, browning each piece and splashing on the remaining white wine
  5. Cover the casserole, lower the heat and cook for a few more minutes
  6. Remove the guinea fowl from the casserole and keep warm; reduce the sauce, pass it through a sieve and pour it over the individual pieces, served piping hot
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