I don't judge people who eats goat and lamb at Easter or not. I think it is a problem that concerns the personal feeling and that each answer only to himself. As a Sicilian who has a food blog, however, I must post for Easter one of the most traditional dishes of my island: goat stew, that in Sicily is called “capretto agglassato” or “aggrasciato”. In Sicily, the little goat is much more used than lamb: you can prepare goat stewed, grilled or baked. And in the same ways, following the same recipes, you can prepare the lamb. To eat for Easter goat or lamb is, at least in southern Italy, a strong tradition: Also my family is no exception and, when I lived in Sicily, the appointment with the goat was one of those moments not to be missed. Between our most beloved recipes there were: roast goat , with onions and rosemary, preferred by my brother, and stewed goat, baked in a pan, with tasty sauce for seasoning spaghetti. My favorite recipe. The recipe for stewed goat is simple, the main ingredient is patience, given the rather long cooking times, and the perfect side dishes are, in my opinion, baked potatoes. In Palermo, but also in Messina, the potatoes are, browned separately in olive oil, and are added after cooking the goat, but I prefer to cook them thoroughly and serve together with the meat. This is because the potatoes still tend to disintegrate and become soft, while I like them more compact and crisp. Obviously, do not forget to use the sauce of stewed meat on pasta: add a bit of butter, black pepper and grated Parmesan cheese, and you'll see that delicate flavor that will have your spaghetti. Have a good day!
KID IN WET TO SICILY (kid aggrassato)Print This
- 2 kilos of goat or lamb meat cut into pieces
- 2 large yellow onions
- 2 cloves of garlic
- fresh parsley, just enough
- salt and pepper, just enough
- extra virgin olive oil, just enough
- 300 ml dry white wine
To prepare stewed goat Sicilian style you must first wash the meat rubbing it with coarse salt, then dab the meat with the absorbent paper so that it is dry.
Grate onions or chop finely. Place in a large saucepan the olive oil and saute over medium heat every goat pieces, turning them from time to time, until they are evenly golden. I recommend, saute a few pieces of goat meat at a time: the meat should not be superimposed on other meat. As you browned the lamb, salt it from both sides. Once golden, set aside.
When you have browned all over the lamb, put oil grated onion, garlic and some tablespoon of hot water and cook the onion until it is wilted and will not have hired an amber color. Add the lamb pieces, putting the bottom of the pan, the one in contact with the bottom, the pieces more fleshy and over the ribs. Add some more’ salt and deglaze with the white wine.
Finely chop the parsley and add half the kid. Cook the goat or lamb meat for two hours at low heat (I put it on the smallest fire, one where I prepare the coffee, set to the minimum) or until the meat is so tender as to be off from the bones. When cooked, Add a little’ freshly ground black pepper and the rest of the chopped parsley. Serve stewed goat Sicilian style with potatoes cooked in the oven with salt, pepper and rosemary and enjoy your meal!
Do not forget to use the sauce of stewed kid on pasta. In Sicily in juices "agglassata", whether it kid, lamb or beef, It's much appreciated: you can use it as is, or add a bit 'of butter or cream, if you want to get a creamier sauce. If you prefer, you can fry the potatoes in a pan, so that they are well browned, bake for 10-15 minutes and then add them to the kid in the last 10 minutes of cooking. In this way, the potatoes will lose a bit 'of consistency, but it will impregnate the taste and kid sauce. The choice is yours.