Secondi
Pecora
"alla cottora"
(Mutton)
Serves 6
3
kg. mutton,
preferably mixed and lean and cut into small pieces,
1 1/2 cups of olive oil,
1 yellow carrot,
1 large onion,
3 ripe tomatoes,
4 whole garlic cloves,
1 ground garlic clove,
1 celery stalk, oregano,
1 liter dry white wine, salt, pepper grains a hot pepper.
Preparation
Pour oil into a pot with the 4 whole garlic cloves. Sauté until the garlic is
browned. Remove the garlic and add the water and all the wine. Separately, chop
up all the seasonings. Cut the tomatoes into small pieces. Add salt a dash of
pepper and hot pepper. . When the pot with all the seasoning comes to a boil,
add the meat. Cook for about 90 minutes (longer if the meat isn't tender). Add
the tomatoes and oregano and cook for another 90-100 minutes until the meat is
well done (test meat using wooden fork). Serve immediately with side dish of
your choice. (For example, pickled vegetables or string beans).
Tacchino "alla canzanese"
(Turkey)
This delicious and refined dish, which can rightly be considered a symbol of Teramo's cuisine, had the honor of being included among the foods taken on the first lunar mission, commanded by Neil Armstrong, for its high nutritional content, good taste and easy and long conservation.
Serves 6
1 turkey (better if its a female) of about 6 kg.;
1 sprig of rosemary, garlic,
3 laurel leaves, salt, pepper (possibly grains).
Preparation
Pluck the turkey right after it has been killed, without immersing it in water (to
prevent the skin from breaking). Bone the turkey without gutting it, remove only
the intestines and gizzard, and make sure that you clean the tail area
thoroughly.
Put the lean meat in a container of cold water and let it soak for at least 2
hours.
Remove from water and place on a clean cloth and spread it out. Add salt and a
little pepper, and insert a Laurel leaf. Chop a garlic clove into fine pieces
and spread them over the turkey. Add the other two laurel leaves and the
rosemary.
Close up the Turkey and sew the edges of the skin with a needle and thread, so
that it doesn't fall apart as it cooks.
Bring a pot of water to a boil and add the innards of the turkey, which should
have been kept in a suitably sized pot (enameled if possible).
Add the bones after having crushed them ( and remember that for a good gelatin
you need beef bones or nerves and knees).
Place in a very hot oven and cook for about 5 hours. Don't turn it often to that
the turkey and the bone brown nicely.
Remove from the oven. Place the turkey in a pot and remove the thread.
Strain the juices left in the cooking pot, skim off fat and let it cool together
with the turkey.