Ragù di capretto (kid) used as a dressing for pasta is a showstopper exquisite tasting dish!
INGREDIENTS and PROCESS
Sometimes, it is easier to tell a story and describe a recipe by photos.
Goat or kid is a popular ingredient in Spring.
The mint on my balcony is thriving, celeriac is in season, the last of the red tomatoes are also in season and there is a glut of carrots in Victoria at the moment. All of these ingredients, are cooked on low heat for a long time and it makes a delicious ragù as a pasta sauce. On this occasion and a good quality Pecorino cheese is essential.
Kid cut into cubes – you can tell that it is not an old goat by the pale colour of the meat. It is trimmed of fat.
SOFFRITTO
The usual onion , part of the soffritto in most Italian soups and braises.
Add a chopped carrot and instead of celery I used some celeriac, some of the bulb and some of the inner leaves of the celeriac.
Remove the soffritto, add a little more extra virgin olive oil and brown the meat.
Add the herbs and spices. Recognise them? Salt and pepper too.
A couple of red tomatoes.
Top with liquid. I added a mixture of chicken stock (always in my freezer) and some Marsala, to keep it in the Sicilian way of things. On another occasion I may add white wine or dry vermouth.
Cover the pan and braise slowly.
It does not look as good as it tasted…the perfume was fabulous too.
Serve with fresh mint leaves and grated Pecorino.
N.B. Real Pecorino is made from pecora (sheep)..i.e. sheep’s milk. I used a Pecorino Romano. See how white it is in colour?
BRAISED KID (capretto) in a simple marinade of red wine, extra virgin olive oil and herbs
RICETTE per capretto (e capra) – Recipes for slow cooked kid and goat
SLOW COOKED LEG OF GOAT WITH HOT MINT SAUCE
KID/GOAT WITH ALMONDS (SPRING IN SICILY, CAPRETTO CON LE MANDORLE)