Cutturidd
Cutturidd is a traditional dish of Matera cuisine, a symbol of the simplicity and culinary wisdom of the Sassi. Tender and succulent lamb cooks slowly in an earthenware pot with onion, tomato, and local herbs, releasing a rich and fragrant broth. A recipe that speaks of ancient memories and that peasant ability to transform essential ingredients into an unforgettable gastronomic experience.
Preparation
- 1
Clean the lamb pieces by removing any excess fat, then pat dry with paper towels.
- 2
Heat oil in an earthenware pot (or heavy-bottomed pot) and brown the lamb on all sides until golden.
- 3
Add the finely chopped onion and let it soften over medium heat for a few minutes, stirring occasionally.
- 4
Pour the peeled tomatoes into the pot, stir well, and add the rosemary and bay leaves.
- 5
Season with salt and black pepper to taste, then add the hot water.
- 6
Cover the pot and continue cooking over low heat for about 1 hour and 30 minutes to 2 hours, stirring occasionally, until the lamb becomes very tender.
- 7
Taste the broth and adjust the seasoning with salt and pepper if needed, then serve the steaming Cutturidd in deep bowls.
- 8
Garnish with fresh chopped parsley, if desired.
Chef's Tips
Always use an earthenware pot or cast iron for more even cooking and authentic flavor. The dish tastes even better the next day, when the flavors have blended beautifully together.