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Ewe Matera Style

Ewe Matera Style


400 g of ewe

250 g of potatoes

300 g of tomatoes

1 big onion

1 00 g of Lucanian sopressata

100 g of grated Pecorino

250 g of vinegar

125 ml of extra virgin olive oil

Salt and pepper


Cut the meat into cubes. Let it soak in water and vinegar. Wash, seed and dice the tomatoes. Peel, wash and cut the potatoes into cubes. Peel and slice the onion. Cut the Lucanian sopressata into cubes. Place all the ingredients in a terracotta casserole. Add olive oil, salt and pepper. If needed, add a little

water. Cook over medium heat, 1 112 hour. Drain the meat and add it to the casserole and continue cooking. Serve hot.

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