Potroasted Kid~ Locarno Style (capretto Alla Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless kid or lamb,
Salt,
Pepper,
3 tbsp: Butter,
1 1/2 tsp: Ground sage, or
2 1/2 tsp: Fresh sage,
6: Juniper berries, crushed
1/2 tsp: Dried mint, or
1 tbsp: Fresh mint,
1/8 tsp: Ground cinnamon,
1/8 tsp: Nutmeg, fresh if poss.
1 cup: Dry white wine,
1 cup: Heavy cream,
1 tbsp: Rum,
Directions:
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, mint, cinnamon and nutmeg. Cook, stirring
constantly, for 3 minutes. Add the meat and brown on all sides.
Lower the heat and add the wine. Simmer, covered, until the meat is
tender (it took me a little more than an hour with the kid I had).
Remove the 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.)
Source from luhu.jp
and pepper. Heat the butter in a casserole, and add the sage,
juniper berries, mint, cinnamon and nutmeg. Cook, stirring
constantly, for 3 minutes. Add the meat and brown on all sides.
Lower the heat and add the wine. Simmer, covered, until the meat is
tender (it took me a little more than an hour with the kid I had).
Remove the 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.)
Source from luhu.jp