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Pecora in umido

(Sheep stew)

That is a typical course of Barberino even if it origins from Campigiana; the past century there were many contacts and exchanges between Barberino and Calenzano due to the construction of a military road between these two villages. Many workers of Barberino had their jobs in the area of Prato and this fact brought to experience exchanges

The sheep smells too much and so this smell has to be taken away, but there is a trick to do it: soak the sheep's leg or shoulder in water and vinegar since the previous evening. The morning after cut the part in pieces, but not too big, and put them in a pot in order to dry them. Then take them away from fire and drop the water. Separately chop onion, celery, carrot and rosemary and brown them with the pieces of sheep in olive oil, salt and a pinch of red chili pepper, whose flavour "killed" the smell of sheep. After having browned them add half glass of red wine and let it evaporate, then add tomato sauce or diluted tomato purée. Cook the sheep very slowly adding water if necessary.

Text Tebaldo Lorini
Translated by Gianna Toni

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