soups stews sardinian

Pecora in Umido

Traditional Sardinian sheep stew simmered slowly with onion, garlic, dried tomatoes, parsley, and Vernaccia.

Carnivore Gluten-Free Dairy-Free Nut-Free
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Prep 2h 30m
Cook 3h 30m
Total 6h
Servings 6
Difficulty Medium

Ingredients

Stew

Soak

Base

Cooking

Seasoning

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Instructions

  1. Put the sheep meat in a deep bowl and cover with water mixed with the vinegar. Soak for 2 hours, then drain and pat dry.

  2. Chop the onion. Finely chop the garlic and parsley.

  3. Warm the olive oil in a wide heavy pan. Cook the onion, garlic, and parsley gently until the onion softens.

  4. Add the meat and brown it over high heat for about 5 minutes.

  5. Pour in the Vernaccia and let it reduce briefly. Add the chopped dried tomatoes.

  6. Cover and simmer over very low heat for 3 to 4 hours, stirring occasionally. Add warm water or low-salt broth if the pan dries.

  7. The stew is ready when the meat is very tender and pulls easily from the bone. Serve with boiled potatoes if you want a plain side dish.

Storage & Meal Prep

Keeps for 3 days in the refrigerator. Reheat gently with a splash of water or broth.

Variations

  • With Potatoes: Serve with boiled potatoes, or add parboiled potatoes near the end of cooking.
  • With Vegetable Broth: Add unsalted vegetable broth instead of water if the stew needs more liquid.
  • Pressure Cooker: Use a pressure cooker for a faster version, though the traditional texture comes from a slow pan simmer.

FAQ

Why soak the sheep meat first?

The vinegar-water soak softens the strong aroma of mature sheep before the long stew.

What does ghisadu mean?

Ghisadu or ghisau is a Sardinian term used for stewed preparations, especially in parts of the island influenced by Spanish vocabulary.

Can I use lamb instead?

Yes, but lamb is milder and cooks faster. The flavor will be less forceful than pecora.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Meat & Poultry
Sheep / Mutton Stew Meat
1000 g
Vegetables
Onion (Yellow/White)
110 g
Garlic
6 g
Sun-Dried Tomato
30 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Fresh Parsley
20 g
Liquids
Dry White Wine
304 g
Vegetable Broth
480 g

Per Serving

542kcalCalories
30gProtein
7gCarbs
40gFat
1gFiber
Sodium
406mg18% DV
Potassium
729mg16% DV
Calcium
40mg3% DV
Iron
4.4mg24% DV
Magnesium
52mg12% DV
Vitamin C
3.8mg4% DV
Vitamin A
128µg14% DV
Vitamin K
7.1µg6% DV
Folate
14µg4% DV
Sheep / Mutton Stew Meat
Onion (Yellow/White)
Garlic
Sun-Dried Tomato
Fresh Parsley
Dry White Wine
Extra Virgin Olive Oil
Vegetable Broth
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Pecora in Umido belongs in the home pot. I build it around sheep or mutton stew meat, white vinegar, and white onion.

I put the sheep meat in a deep bowl and cover with water mixed with the vinegar. I soak for 2 hours, then drain and pat dry. I chop the onion. I finely chop the garlic and parsley.

I cover and simmer over very low heat for 3 to 4 hours, stirring occasionally. I add warm water or low-salt broth if the pan dries. The stew is ready when the meat is very tender and pulls easily from the bone. I serve it with boiled potatoes if I want a plain side dish.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide