The pezzata, a typical Molise recipe, is a sort of sheep stew cooked with potatoes and tomatoes of very ancient origins.
Today we discover how to prepare the pezzata, a Molise recipe closely linked to the rite of transhumance , that is the custom of moving the flocks of sheep from the mountain to the sea as temperatures drop. Basically, the pezzata di Capracotta is a sheep stew typical of the homonymous town and included by the region among the Traditional Agri-food Products (PAT).
As for the origin of the term , on the other hand, according to some, it seems that it derives from an improper use of the term depezzare , that is to cut the meat into pieces, in reference to the custom of slaughtering at the moment the heads of cattle that were not able to continue the transhumance. According to others, it can be traced back to the fact that it was customary to cover the cauldron with a cloth . In fact, the pezzata in the gastronomic history of Molise has always played a very important role. Let’s see how to prepare this ancient dish.
How to prepare the recipe for the Molise pezzata
- First cut the meat into small pieces and blanch for 10 minutes .
- Then drain it with a slotted spoon and transfer it to a rather large pot filled with cold water. Bring to a boil and gradually remove the foam and fat as they emerge.
- Now it’s time to add the other ingredients: tomatoes (you can also use peeled tomatoes), peeled potatoes cut into 2 cm pieces, rosemary and chilli. Season with a pinch of salt.
- Cook until the water is almost completely absorbed, leaving a thick sauce on the bottom.
Serve the capracotta with slices of toasted bread . For a menu entirely dedicated to this region, we recommend that you also try the fusilli alla molisana , a real pleasure.
The pezzata can be kept in the refrigerator for 2-3 days , well covered with plastic wrap. We advise you to heat it in a pan before consuming it.
Riproduzione riservata © - WT
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