Another Apulian traditional dish made with lamb is the “callaredda”.
That’s how it is prepared.
Ingredients (serves 4)
1,5 kg (3lbs) lamb in pieces
1,5 kg (3lbs) field greens (fennel, wild chicory and thistles)
10-12 cherry tomatoes
2 green onions
1 rapini
1 hot chili pepper
grated Pecorino cheese to taste
evo oil to taste
salt and pepper to taste
Clean and wash the vegetables. Arrange the pieces of lamb in a
copper or earthenware kettle and cover it with water. Bring it to a boil and then add the fennel, onions, hot chili pepper, salt, pepper and a drizzle of extra virgin olive oil. Wait a few minutes and add the wild chicory, thistles and grated Pecorino cheese.
Cover and continue to cook until the meat is tender and easy to peel off the bone with a fork.
