Mutton stew with plums
Instructions
Fill a bowl with wine and let soften prunes.
Cut into pieces not so great meat, collect them in a pan, cover with cold water and when it begins to simmer, add an onion cut into very thin rings and whole garlic clove.
Cook covered over medium heat for about an hour.
Add salt and pepper.
In another pan let melt the butter, add two tablespoons of tomato paste and well drained stew (keep water aside).
Let stand for a few minutes over high heat, then reduce the heat, add the drained prunes and cook for about 20 minutes.
If the stew is too dry, sprinkle with the initial cooking water.
Arrange them on the serving dish held in hot and serve immediately.
Accompanying wines: Alto Adige Lagrein (Dunkel) DOC, DOC Lacrima Di Morro, Cirò Rosso Superiore DOC.
Ingredients and dosing for 4 persons
- 600 g of chest of montone
- 200 g of prunes
- 60 g of butter
- Dry white wine
- 2 tablespoons of tomato paste
- Onion
- Garlic
- Salt
- Pepper