Castradina / by Marco Secchi

 

The “castradina” is a stew, real comfort food, and is a traditional recipe that traces its roots in Dalmatia, where the dried, smoked mutton aromatized with herbs and spices came from. At a time when food deteriorated easily and could carry diseases, the “castrà” (a leg of castrated lamb) was a guarantee. This delicacy has to be prepared 2 days in advance and the “castrà” is available in the best butchers a week before the feast of Madonna della Salute. INGREDIENTS: CABBAGE CASTRA’ ONIONS, CARROTS ROSEMARY, THYME, LAUREL AND JUNIPER IN A GAUZE BAG EXTRA VERGIN OLIVE OIL

Thinly chop the carrots and the onions and stir-fry in olive oil. Add the cabbage slices into thin strips and simmer in low heat in little water (keep adding water when needed) with olive oil until soft. Bring to a boil the castrà in water with the herbs, let it simmer for about half an hour, then remove from heat, throw away the water where the castrà has been cooking, and complete the cooking in renewed water (otherwise it gets too salty). Put both the cabbage and the meat aside, somewhere cool. The next day, skim off the layer of grease, add the cabbage and simmer for an hour approximately. Serve it as a hot stew or a soup.