Kid baked Sicilian, traditional Sicilian recipe of the period of Easter and not only. Cooked with many red onions of Tropea PgI and served with potatoes. During the Christmas and the Easter celebrations in Sicily kid is a traditional dish. If one of my CHRISTMAS MENU You have not found the second course to suit you, this could be a solution. Three types of popular cooking: grilled, baked or stewed. Cooking on the grill is performed mostly in restaurants, while in the house it is more easily prepare roast kid.
The recipe is simple and with few ingredients: goat meat, much fresh rosemary, many red onions (preferably PGI Tropea), extra virgin olive oil, salt and pepper. Is’ essential before browning kid, until obtaining a uniform browning. Then simply put it in a pan with onions and spices and, half-cooked, Deglaze with white wine: the meat is tender, tasty and fragrant.
But honestly my favorite way to prepare this type of meat is KID STEW WITH POTATOES, cooked over low heat for hours in a pan with garlic and parsley (the sauce of the damp is a fable about the spaghetti alla chitarra). Not finding the kid, You can replace it with the classic Sardinian lamb Igp or abbacchio romano. The perfect contour for kid baked Sicilian are baked potatoes or, for the sweet tooth, the mashed potatoes. The kid, but also the lamb, They are an integral part of Sicilian cuisine and are prepared in many ways: have a look at all my SICILIAN RECIPES and at RECIPES WITH LAMB to find the dish that tickles your fancy. Have a good day!
two kilos of goat or lamb not large pieces
6 red onions
extra virgin olive oil, to taste
salt and pepper, to taste
abundant fresh rosemary
200 milliliters of white wine
800 grams of potatoes
The preparation of roast kid is really simple. The difference in this case is due to the quality of meat, coming from very young animals, It is a very young, delicate and flavorful. Preheat the oven to 200 degrees.
Clean the onions and cut them in half and then into slices not too thin. Spray a baking sheet with olive oil and place on the bottom half of the onions.
Meanwhile, wash the meat, rubbing it under running water with coarse salt. Put the meat to dry on a paper towel and dab it. Brown the meat in a pan in olive oil, salting it piece by piece, until they evenly golden from all over. Remove the kid from the pan and transfer it into the pan, by resting above the onions. Cover the kid with the remaining onions and add plenty of fresh rosemary. Season with a drizzle of extra virgin olive oil and freshly ground black pepper and bake.
Bake for half an hour, then turn the pieces of kid eliminating any excess liquid due to the release of the vegetation water of the onions. After half an hour add the white wine and complete cooking for another 20 minutes or until the meat is soft, caramelized onions and almost creamy and thick and tasty sauce.
While the kid cooks, peel potatoes and cut into pieces. Cook them in a pan with extra virgin olive oil and salt, Medium and fire blankets, until golden and soft. During the last 10 minutes of cooking Kid, add the potatoes to the meat so that they take the flavor of the sauce. Serve the roast kid to the hot Sicilian. Bon appétit!
MATCHING: We recommend a native Sicilian like Nocera, a native vine saved from extinction by Cambria winery, Furnari, in the province of Messina. An elegant red, of body and structure, able to age well. Nothing better than a busy meat like this.