Potroasted Kid, Locarno Style (Capretto Alla)
Description
This International main features Boneless kid or lamb. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt Pepper 3 tb Butter 1 1/2 ts Ground sage, or 2 1/2 ts Fresh sage 6 Juniper berries, crushed 1/2 ts Dried mint, or 1 tb Fresh mint 1/8 ts Ground cinnamon 1/8 ts Nutmeg (fresh if poss.) 1 c Dry white wine 1 c Heavy
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cream 1 tb Rum
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Cut the meat into bite-sized pieces.
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Sprinkle the meat with the salt and pepper.
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Heat the butter in a casserole, and add the sage, juniper berries, mint, cinnamon and nutmeg.
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Cook, stirring constantly, for 3 minutes.
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Add the meat and brown on all sides.
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Lower the heat and add the wine.
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Simmer , covered, until the meat is tender (it took me a little more than an hour with the kid I had).
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Remove the meat and keep warm.
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Strain the sauce.
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Put the sauce back in the casserole, and stir in the cream and rum.
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Bring to a boil and reduce to the consistency of heavy cream.
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Return the meat to the sauce and heat through.
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Serve with dry boiled rice and green peas.
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(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.)
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 667.4kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 20.4g102%
- Cholesterol 220.2mg74%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 56.8g114%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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