Sardinia (Barbagia and interior)
A slow braise unique to the Sardinian hinterland: jointed spring lamb shoulder braised in a terracotta coccio (earthenware pot) with young artichokes, mirto berries (or mirto liqueur), wild rosemary, and white Vermentino wine. The lamb and artichokes exchange moisture, the mirto adds a faintly resinous, berry-sweet dimension unlike any other herb in the Italian larder. Cooked over embers or in a low oven for 2 hours, the liquid reduces to a concentrated, slightly syrupy braise.
Spring lamb and young artichoke braised in mirto-perfumed Vermentino — the Sardinian pastoral spring cooked in the same terracotta pot that has served the same purpose for two thousand years
{"The coccio is essential — terracotta diffuses heat differently from metal, preventing hot spots","Artichokes trimmed to the heart (remove all fibrous outer leaves), halved, and rubbed with lemon","Lamb browned in olive oil in a separate pan before adding to the coccio — the earthenware cannot achieve the Maillard heat","Mirto berries (or 50ml mirto liqueur) added with the wine — the resinous sweetness is fundamental","Braise covered at 150°C for 2 hours; rest in the pot before serving"}
{"Wild Sardinian rosemary is more resinous and aromatic than mainland varieties — if available, use generously","A handful of dried mirto berries has much more intensity than fresh — add fewer","Serve directly from the coccio at the table — the presentation is part of the tradition"}
{"Skipping the pre-browning — terracotta vessels are for braising, not searing","Mirto extract instead of fresh berries or liqueur — the synthetic extract has a very different character","Very young artichokes without trimming — the outer leaves become fibrous and leathery in the braise"}
La Cucina Sarda — Giovanni Fancello