Pot-roasted kid, locarno style (capretto alla locarnese)

1 Servings

Ingredients

Quantity Ingredient
2 pounds Kid or lamb; boneless
Salt to taste
Black pepper to taste
3 tablespoons Butter
2½ teaspoon Sage; fresh (or 1.5 tsp. ground)
6 Juniper berries; crushed
1 teaspoon Chiles; dried (optional)
1 tablespoon Mint; fresh (or 1/2 tsp. dried)
⅛ teaspoon Cinnamon; ground
⅛ teaspoon Nutmeg (fresh if poss.)
1 cup Wine; white, dry
1 cup Cream; heavy
1 tablespoon Rum

Directions

(from: owlsprng@... (Diane Duane), chile-heads, 25Apr96) This is the recipe I use for it when the season comes around...which is about now. Those of our neighbors who raise dairy goats are suddenly faced with about 50% billy kids which they don't need and can't use. Most of them make their way to specialty butchers and high-priced restaurants in Dublin.

But they have to get past *me* first.

:)

The recipe is from the Italian-speaking part of Switzerland, Tessin or Ticino. (It also works brilliantly with lamb.) Cut the meat into bite-sized pieces. Sprinkle the meat with the salt and pepper. Heat the butter in a casserole, and add the sage, juniper berries, (chilies,) mint, cinnamon, and nutmeg. Cook, stirring constantly, for 3 mins. Add meat and brown on all sides. Lower heat and add wine. Simmer, covered, until meat is tender (it took me a little more than an hour with the kid I had).

Remove meat and keep warm. Strain the sauce. Put the sauce back in the casserole, and stir in the cream and rum. Bring to a boil and reduce to the consistency of heavy cream. Return the meat to the sauce and heat through.

Serve with dry boiled rice and green peas. (it says here: but I served it with wide homemade egg noodles, and I think that works better than rice would, even if not strictly the way they would do it in Locarno.) Naturally you could add fresh green or red chilies to this mixture as well.

Steeping them in the rum first might be an interesting thought.

Yield: 4 servings

Posted to CHILE-HEADS DIGEST V4 #139 by Brent Thompson <brent@...> on Sep 29, 1997

Related recipes