Capretto con i carciofi - Kid goat with artichokes
Paola Barberis (1995), Alba

Capretto con i carciofi - Kid goat with artichokesIngredients for base recipe
A leg or shoulder of suckling goat or lamb
Oil, butter
Onion, rosemary
1 glass Furmentin wine or other dry white wine
5-6 artichokes
Parsley, 1 lemon, Salt

  • Cut the meat into pieces and brown it in oil and butter, with a whole onion and a sprig of rosemary.
  • Moisten with wine and continue cooking.
  • Halfway through cooking, remove onion and rosemary, and add the artichokes, cut into thin segments.
  • When the artichokes and meat are cooked, sprinkle over the finely chopped parsley, and the lemon juice, and serve.

Wine Suggested: This is a special dish, where these vegetables and the final lemon note give all a special character. Our idea is to pair it with a fresh fruity wine like the Barbera or a great Chianti like could be the Riserva Ruffino Riserva Il Magnifico 1965.

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