Lamb and Chicory Stew in Earthenware
Agnello al Calderotto
Region: Italy, Apulia
Category: Stews
Season: Any
Difficulty: Easy but long cooking time

There are many varieties of chicory and several are very popular in Apulia.  Belgian endive, escarole, and radicchio all belong to this family.  This greenery-laden dish is from the province of Taranto in southern Italy in the region of Apulia. A calderotto is an earthenware cauldron used for cooking stews. The amount of chicory called for in the recipe seems excessive, but it’s not. The finished dish is very tender: flavorful lamb surrounded by the almost melted taste of chicory, which loses a lot of its bitterness in the cooking. If you can’t find chicory, substitute escarole.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 2:30 hours

2 pounds boneless lamb shoulder or leg, trimmed of any large pieces of fat and cut into bite-size pieces     1 large onion, sliced     3/4 cup coarsely chopped fresh parsley leaves     1 medium-size, ripe tomato, peeled, seeded, and chopped     1/2 cup dry white wine

Pinch of saffron, crumbled     1/4 cup plus 1 tablespoon extra-virgin olive oil     1 cup water     3 1/2 pounds chicory, cut up       Salt and freshly ground black pepper to taste

1. Put the lamb, onion, parsley, tomato, wine, saffron, and olive oil in an earthenware casserole with a cover or in an enameled cast iron casserole. Turn the heat to medium-low and cook until the liquid has evaporated, about 1 1/2 hours. Stir occasionally and check to see that the liquid is not evaporating too fast. If it is, add a few tablespoons water each time you stir.

2. Add the water and the chicory, a handful at a time, stirring continuously. Let the chicory wilt so more handfuls can be added. Reduce the heat to low and season with salt and pepper. Cover and cook until the stew is unctuous, about 1 hour more, uncovering the last half hour if the stew is very liquidy. Serve immediately.

[photo: Clifford A. Wright]

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Posted: 01/10/2007