Potroasted Kid, Locarno Style (capretto Alla Locarnese) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless kid or lamb,
1/2 tsp: Dried mint, or
Salt,
1 tbsp: Fresh mint,
Pepper,
1/8 tsp: Ground cinnamon,
3 tbsp: Butter,
1/8 tsp: Nutmeg, fresh if poss.
1 1/2 tsp: Ground sage, or
1 cup: Dry white wine,
2 1/2 tsp: Fresh sage,
1 cup: Heavy cream,
6: Juniper berries, crushed
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