Tag Archives: Capretto

RICETTE per capretto (e capra) – Recipes for slow cooked kid and goat

Quite a bit of cooking went on over the Christmas and the New Year period and there was no time to write about it. Most of the time I do not  even manage to take photos, however for this dish, I did.

This is a slow cooked goat with mushrooms. The Sicilian bit in this dish is that the goat pieces were marinated in Marsala Fine (semi dry) and cooked with Marsala too. Most recipes eventuating from the rest of Italy would use wine – red and perhaps white.

I used the goat ragout to dress egg  pappardelle.

I hope the photos tell the story.

I bought a leg and a shoulder of capretto… the italian word for kid and the etto at the end of the word makes it diminutive…however, judging by the size of it, it was a capra…a goat.

There were seven of us for lunch and I also bought a kilo of mushrooms.

Below is the photo of the marinade:

Marsala Fine,  extra virgin olive oil, herbs – bay,  cloves, rosemary –

these herbs are used in sicilian cooking but I also used nepitella and sage  –  herbs that are more common in the north and central Italy.

I cut most of the meat off the bone but kept the bones in with the meat to marinade overnight.

Drain the meat and bones and sauté  the meat in some extra virgin olive oil in small batches.

Place the sautéed meat aside and finish sautéeing all the meat and the bones.

Prepare the sofritto – white onion, carrot and celery, chopped pretty small.

Use the same pan.

Sauté the onion first in some extra virgin oil,  then add the carrots and celery and sauté some more.

Add the meat and bones.

Add the marinade, the herbs (and some new ones too).

Add salt and pepper and some good meat stock and more Marsala.

Cover  and cook on slow heat. Check level of moisture regularly and if needed add more stock. I cooked mine for just below four hours. Remove the bones….they should be clean.

Add sliced mushrooms, cover and cook for 20 – 30 minutes more.

Dress the cooked pasta with the ragout.

Present  the pappardelle with grated pecorino and fresh mint leaves.

See:

RAGU` DI CAPRETTO Goat/ kid ragout as a dressing for pasta

SPEZZATINO DI CAPRETTO (Italian Goat/ Kid stew)

SLOW COOKED LEG OF GOAT WITH HOT MINT SAUCE

KID/GOAT WITH ALMONDS (SPRING IN SICILY, CAPRETTO CON LE MANDORLE)

SICILIAN SEAFOOD COOKING, ITALIANICIOUS and READER’S FEAST Bookstore. Recipe for Slow cooked goat in Nero D’Avola

KID/GOAT WITH ALMONDS (SPRING IN SICILY, CAPRETTO CON LE MANDORLE)

In Sicily, spring is the celebration of life, which in cultural and religious terms is expressed in Easter; Primavera (Spring) and Pasqua (Easter) are synonymous – a fusion of nature, culture, family and food.

When it is spring in Australia, it is autumn in Sicily. but we seem to be able to buy goat in Australia during both seasons.

A popular spring meat and Easter Sunday lunch treat is kid or lamb, commonly roasted or braised, and all depending on how one’s mother cooked it.

My relatives in Ragusa traditionally eat mpanata ri agnieddu a focaccia type pie made with very young lamb (complete with bones) and enveloped with a bread dough crust, and this is because it is what my grandmother made at Easter and probably her mother before her.

In Australia the meat I buy is likely be considered as goat in Italy.

Saanen goat

The kid recipe I have chosen to write about is a variation of capretto con le mandorle (kid with almonds), a recipe from the north western area of Sicily which includes Trapani, Marsala and Mazara del Vallo.

It is from the book La Cucina Tradizionale Siciliana by Anna Pomar, published in 1984. The book was given to me by Rosetta my cousin on one of the many occasions when I visited her home in Ragusa – this was her own copy and has her annotations all over it…. a bit like the books I inherited from my mother.

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I love the texture that the almonds provide in the thickening of this dish.

I always like to make recipes my own and modify them to my tastes.

To this recipe I added more onions, bay leaves, stock rather than water and dry Marsala. Is it still the same recipe?

INGREDIENTS

3k kid/goat, the younger the better, compete with some bones,
2 onions, finely sliced,
3-4 bay leaves,
¾ cup extra virgin olive oil,
½ cup Marsala Fina (dry version, if not substitute with white wine)
3 large ripe tomatoes, peeled and chopped (or cannned)
300g almonds, blanched and ground to powder,
broth/ stock or stock cube and water (approx. 3 cups of liquid)
salt and pepper to taste

 

PROCESSES

Cut the goat into medium sized pieces (so that you have to use a knife and fork to cut it on your plate). Trim off access fat and wipe the meat dry.
Heat the oil, add the goat and the onion and brown it lightly.
Add the Marsala and deglaze the contents in the pan.
Add the tomatoes, herbs,  broth and seasoning.
Cover and cook on low heat and until meat pulls off the bone. Pomar’s recipe suggests cooking it for 45 minutes, my goat (rather than kid) can take up to 2 hours of cooking.
Add the almond meal and reheat gently. If the sauce is too dense, add a little more broth.

 

Although Sicilians and Italians tend to eat their food lukewarm, the recipe states to eat it hot.

 

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