Calandràca

It is a cooked meat stew, in ancient times (in the kitchen of seafarers) prepared exclusively with the meat (“casirctdina”, i.e. salted and dried mutton or beef meat) boiled to prepare the broth. Cut into small pieces, it is sautéed in a pan with fried onion, seasoned with spices and abundant pepper, cooked for a long time, and soaked with the broth. 

In the “modern” version, dried meat - almost impossible to find - is replaced with beef or veal; potatoes are tolerated (not present in the older recipes), but tomatoes are strictly excluded.