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Roast kid

by Ada Parisi
10365 views 5 min read

During Christmas and Easter in Sicily is a traditional dish: the kid. This is the traditional Sicilian recipe of roast kid with red onion and Rosemary, but this meat is also delicious stewed 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 outline are baked potatoes or, for the sweet tooth, the mashed potatoes.

Ingredients for 4 people:

  • medium goat or half lamb pieces not large
  • 4 red onions
  • extra virgin olive oil, Salt, pepper
  • abundant fresh rosemary

The preparation is very simple, the difference in this case does it all meat quality that, coming from very young animals, It is a very young, delicate and flavorful. Preheat the oven to 200 degrees.

Cut into slices not too thin onions. Line the baking sheet with parchment paper, brush with olive oil and arrange evenly on the bottom half of the onions.

Meanwhile, wash the meat, rubbing under the tap with coarse salt and let it dry to perfection on absorbent paper. Salt it piece by piece and place it on onions. Cover with the remaining onions and add plenty of Rosemary. Drizzle with a little olive oil ages. Bake.

After about half an hour turn meat eliminates any excess liquid (due to the release of the vegetation water of onions). After half an hour reshoot again, eliminating any other liquid, and Brown for 10 minutes under the grill.

THE PAIRING: as a native Sicilian Nero d'Avola, preferably in purity of 4-5 years. An elegant red, of body and structure. Nothing better than a busy meat like this.

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2 comments

Victoria January 24, 2013 - 15:46

Sabrosa receta, el romero me parece una hierba perfecta para el cordero.
Felicidades por e trabajo del blog.
Un saludo
La Tauleta

Reply
fratelli_ai_fornelli January 24, 2013 - 16:16

You are so kind, always…. And your recipe are amazing, Italian and spanish have so much in common….

Reply

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