Ewe Matera Style
Ingredients
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
Preparation
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.