search
Loading
|  home | feedback | help          
StarChefs
Features on StarChefs Easter Italian Style on Starchefs Easter Italian Style on Starchefs
Easter Italian Style on Starchefs Goat, Tomato and Wine Sauce over Pasta, Bova Superiore Style
Cucina di Calabria by Mary Amabile Palmer, Faber and Faber, Inc. 1999
Adapted by StarChefs



Yield:
8 Servings

Ingredients:

  • 3 pounds young goat (capretto)
  • 2 cups red wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1 pound yellow onions, coarsely chopped
  • 4 ounces dry white wine
  • 1 28-ounce can Italian plum tomatoes, coarsely chopped
  • 4 Tablespoons tomato paste
  • 1 bay leaf
  • ½ teaspoon fresh rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 2 pounds ziti

Method:

Wash the meat well and cut into 1-inchcubes. Put meat in a large saucepan with sufficient water to cover. Add the vinegar and stir the goat meat well. Drain, then rinse thoroughly until the water is clear. Remove the meat and pat dry with paper towels.

In a large, heavy-bottomed pan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and sauté for 4 to 5 minutes or until translucent. Remove and set aside. Add remaining olive oil and meat to the pan, and brown for 8 to 10 minutes, stirring frequently. Add wine and continue to simmer until most of the liquid evaporates.

Add the tomatoes, tomato paste, bay leaf, rosemary, salt, and crushed red pepper, and mix well. Lower the heat and simmer for 4 to 6 hours or until the meat is tender, stirring occasionally. The length of time will vary depending on the age of the goat. If the sauce begins to thicken too much, add a little water. When ready, remove the bay leaf from the sauce.

Bring a large pot of water to a boil. Add the ziti and cook until al dente, then strain. Toss with the sauce and serve immediately.


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy