Capretto arrosto - Roast Kid goat
Armando Monte (1968), Alba
Ingredients for 10 people
1 Kid goat, 7-8 Kg
Rosemary,
Garlic
Butter, Oil
Pepper
1 glass dry white wine
1/4 litre good meat stock
- Take a suckling Kid goat, several weeks old, and weighing 7-8 Kg.
- Once it has been Killed and cleaned, keep it the fridge for 4-5 days, then skin it and cut it into quarters.
- Stud the meat with rosemary and garlic, and fry it lightly in oil and butter, in a high sided roasting dish.
- When it is lightly browned, moisten it with the wine, and complete the cooking in the stock, sealed in the roasting dish.
Wine Suggested: Roasted goat meat suggests us a couple of matching ideas. The first one could be a luxurious Barbaresco Sorì Tildin Gaja 1998. The second one goes to Tuscany, and in Montalcino, where we could find a great Brunello di Montalcino 1999, La Cerbaiona.
Photo Credit by Viaggiatoregourmet.com
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