(From Saveur, June 2009
Pignata di Agnello
(Lamb stew from Basilicata)
Serves 6-8
Ingredients:
3 lbs. boneless, trimmed lamb shoulder, cut into 1½“ cubes
1/3 lb. pecorino cheese, cut into ½” cubes
¼ lb. soppressata or spicy salami, cut into ¼” cubes
1 large onion, roughly chopped
2 carrots, peeled and cut crosswise into ¼” coins
1 rib celery, chopped
2 lbs. new potatoes, peeled and cut into 1½“ pieces
½ head of escarole, ends trimmed and roughly chopped
4 sprigs thyme
1½ tsp. red chili flakes
½ tsp. freshly ground pepper
1 tsp. Kosher salt
Procedure:
Combine ingredients in a 5-qt. Dutch oven with 3 cups water.
Cover pot with aluminum foil and then with the lid to create a tight seal.
Cook over medium-low heat, shaking Dutch oven occasionally,
until the lamb and potatoes are tender and the juices have thickened slightly,
about 2½ hours.
