Pecora in Cappotto

Name: Pecora in Cappotto
Total time: 210 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 3 g bay leaf; 200 g carrots; 150 g celery stalks; 1000 g firm potatoes; 1500 g mutton shoulder; 60 g Olive Oil; 500 g onion; 30 g parsley; 5 g peppercorns; 100 g Romano cheese; 15 g salt; 2000 g Water; 200 g Wine

⏱️ 210 dk 🔥 1081 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
3 g bay leaf
200 g carrots
150 g celery stalks
1000 g firm potatoes
1500 g mutton shoulder
60 g Olive Oil
500 g onion
30 g parsley
5 g peppercorns
100 g Romano cheese
15 g salt
2000 g Water
200 g Wine

Hazırlanışı

Cut the mutton shoulder into large, rustic pieces, approximately 5-6 cm cubes, ensuring some bone remains for flavor.

Peel and roughly chop the yellow onions, carrots, and celery stalks into large pieces.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium-high heat.

Pecora in Cappotto

Malzemeler

Hazırlanışı

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