Tag Archives: Slow cooked goat

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

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

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This is the cover of the January – February issue of 2012 Italianicious magazine.
It is a beautiful bi-monthly publication about food and wine, Italian regional recipes, travel stories and features on Italian restaurants and chefs and cultural events both in Italy and Australia. The photos are also stunning.
The current editor, Danielle Gullaci, is continuing to develop the quality and look of the publication established by previous editor, Jane O’Connor. In the January-February issue Danielle has written a feature about me.
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FUELLED BY PASSION
And these are the two beginning paragraphs:
Although Marisa Raniolo Wilkins spent most of her early childhood in Trieste before moving to Australia with her Sicilian parents, a love for Sicilian food and culture has remained close to her heart. Her first book, Sicilian Seafood Cooking, represents eight years of hard work and a lifetime of culinary experiences.
Despite the fact that her parents both hailed from Sicily, Marisa says that she was born on the Italian island “by accident”. Marisa’s mother had lived in Catania, Sicily, before moving to Trieste in northern Italy with her siblings; and her Sicilian father (from Ragusa) was stationed in Trieste during the war, learning to be a tailor. “ 

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I was also featured in Italianicious magazine in the November-December issue when Mary Taylor Simeti and I discussed a Sicilian Christmas at Dolcetti, Melbourne’s little gem of a pastry shop. Naturally Pastry Chef Marianna Di Bartolo contributed to the discussion and we ate some of her delectable sweets. The editor was Jane O’Connor (now group editor of all Prime Media magazines), the three camera shy women and the photographer Patrick Varney of Raglan Images all had a grand old time.
Mary Taylor Simeti is one of my heroes – I think that sometimes it takes a “foreigner ‘ with a passion to rediscover and tease out the history behind the food ( not that she is a foreigner, she is part of Sicily, having dedicated so many years to it.).
Mary and I talked to Gus about his produce at the Queen Victoria Market.
The time before that Italianicious published an article and my recipe for Caponata, that was in December 2009 – February 2010 and the editor was Glynis Macri now Director/Editor of The Italian Traveller – Food, Wine and Travel Consultant.
Marisa in kitchen 3
Mr Bianco’s recipe for Goat with Nero d’Avola (recipe from Italianicious)
2kg goat consisting of shoulder cut into 150g pieces and 4 shanks
1.5 litres Nero d’Avola wine
3 onions, chopped roughly
200ml red wine vinegar
3 carrots, chopped roughly
3 celery sticks, chopped roughly
1 garlic clove, peeled
200g prosciutto fat
5 whole tomatoes, chopped
2L reduced beef stock
20 crushed whole peppercorns
3 bay leaves
For the garnish:
12 baby carrots, peeled and roasted with olive oil, garlic and rosemary
4 potatoes, peeled and cut into quarters, then roasted with olive oil, garlic, sliced lemon and rosemary.
Reader’s Feast Bookstore
 
The other nice thing that happened this week is that I went into Reader’s Feast Bookstore. Sicilian Seafood Cooking has been featured in their Summer 2002 Book Guide and has been written by Helen.
Helen is only one of the helpful, knowledgeable and personable staff who has been working with Mary Dalmau at Reader’s Feast for a very long time.
“Our bookstore will be a place of interest and enjoyment, peopled by committed and enthusiastic staff, who present a range of books to suit all visitors” Mary Dalmau, 1991
Finally my cookbook of the year is Sicilian Seafood Cooking by Marisa Raniolo Wilkins.
This incredibly substantial cookbook takes
us on a culinary odyssey through Sicily; It is
a book of love celebrating seasonal produce,
traditional recipes, methods and techniques
while providing us non Sicilians with suitable
alternative ingredients. The food is delicious
and the advice is such that you are never
alone while preparing these recipes. It’s as if
the grandmothers and aunts are beside you.
Happy Holiday Reading and Feasting.
Helen

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