Ingredients for 4 servings:
1 kg goat meat (loin)
200 gr pork belly (sliced)
50 gr butter
150 gr stale bread crumb
2 cloves of garlic
1 glass of beef broth
1 bunch of parsley
1 sprig of sage
1 sprig of rosemary
Some leaves of laurel
1 glass of dry white wine
½ glass of Marsala
Some tablespoons of extra virgin olive oil
Pepper
Salt
Ready in: about 120 minutes
1 kg goat meat (loin)
200 gr pork belly (sliced)
50 gr butter
150 gr stale bread crumb
2 cloves of garlic
1 glass of beef broth
1 bunch of parsley
1 sprig of sage
1 sprig of rosemary
Some leaves of laurel
1 glass of dry white wine
½ glass of Marsala
Some tablespoons of extra virgin olive oil
Pepper
Salt
Ready in: about 120 minutes
How to prepare the recipe: "Marche kid":
Chop beef into 12 equal pieces, wrap them into the pork belly slices and place them, one near the each other, in a large pan; add butter chopped and some tablespoons of oil, salt lightly, pepper, spread some sage leaves and rosemary and also add two laurel leaves; cook in the oven at 160 °C for about 30 minutes.
Afterwhich wet the kid with wine, increase the oven temperature to 180 °C and cook for 40 minutes more; during the cooking, every now and then, wet the meat with some hot broth.
Remove the meat from the oven, sprinkle with the grated bread crumb and mix with minced parsley and garlic, then place the meat onto a serving plate and keep warm.
Take the cooking sauce from the pan, pour it in a pot and make it hot on the stove, add the Marsala and let it evaporate almost completely; at the end add the remaining broth, shrink the sauce and then pass through a strainer. Pour the hot sauce into a gravy boat and serve with the kid.
Preparation: 40 minutes
Cooking: 80 minutes
Difficulty: easy
Chef's advice
As side dish, you can serve tasty zucchini cooked in the oven and made in this way: wash and clean 4 beautiful zucchini; trim and cut them in half lengthwise, then scoop out the pulp using a teaspoon; add 2 tablespoons of breadcrumbs to the pulp, some parsley minced with half clove of garlic, a pinch of salt and pepper and with this mixture fill the zucchini. Put them in an oiled pan, spread generously with oil and cook in the oven at middle temperature for 30-40 minutes; every now and then sprinkle with the sauce that forms during cooking.
The recommended wine is Pinot Nero (red) or Verbicaro Rosso (red).
Chop beef into 12 equal pieces, wrap them into the pork belly slices and place them, one near the each other, in a large pan; add butter chopped and some tablespoons of oil, salt lightly, pepper, spread some sage leaves and rosemary and also add two laurel leaves; cook in the oven at 160 °C for about 30 minutes.
Afterwhich wet the kid with wine, increase the oven temperature to 180 °C and cook for 40 minutes more; during the cooking, every now and then, wet the meat with some hot broth.
Remove the meat from the oven, sprinkle with the grated bread crumb and mix with minced parsley and garlic, then place the meat onto a serving plate and keep warm.
Take the cooking sauce from the pan, pour it in a pot and make it hot on the stove, add the Marsala and let it evaporate almost completely; at the end add the remaining broth, shrink the sauce and then pass through a strainer. Pour the hot sauce into a gravy boat and serve with the kid.
Preparation: 40 minutes
Cooking: 80 minutes
Difficulty: easy
Chef's advice
As side dish, you can serve tasty zucchini cooked in the oven and made in this way: wash and clean 4 beautiful zucchini; trim and cut them in half lengthwise, then scoop out the pulp using a teaspoon; add 2 tablespoons of breadcrumbs to the pulp, some parsley minced with half clove of garlic, a pinch of salt and pepper and with this mixture fill the zucchini. Put them in an oiled pan, spread generously with oil and cook in the oven at middle temperature for 30-40 minutes; every now and then sprinkle with the sauce that forms during cooking.
The recommended wine is Pinot Nero (red) or Verbicaro Rosso (red).
In the picture, Marche kid
Milanese style cutlet – schnitzel
(Second courses)
If necessary remove the skins and press well the cutlets. In a bowl, beat the eggs with the salt, soak the cutlets, pas ...
(Second courses)
If necessary remove the skins and press well the cutlets. In a bowl, beat the eggs with the salt, soak the cutlets, pas ...
Wild boar with apples
(Second courses)
Melt the 30 gr of butter into a pan (suitable for the oven) and slightly fry the meat chopped into big pieces. When gold ...
(Second courses)
Melt the 30 gr of butter into a pan (suitable for the oven) and slightly fry the meat chopped into big pieces. When gold ...
Milanese style sliced veal shank
(Second courses)
In a frying pan slightly fry the onion with the butter, place the ossobuchi, lightly floured, let them brown on both sid ...
(Second courses)
In a frying pan slightly fry the onion with the butter, place the ossobuchi, lightly floured, let them brown on both sid ...
Jugged hare
(Second courses)
Chop the hare; wash, dry and put the pieces in a terrine (bowl) with all the ingredients for the marinade. Marinate for ...
(Second courses)
Chop the hare; wash, dry and put the pieces in a terrine (bowl) with all the ingredients for the marinade. Marinate for ...
Pigeons with chestnuts
(Second courses)
Boil the chestnuts, drain, keep aside 200 gr and pass through a sieve the remaining. Put the passed chestnuts into a ...
(Second courses)
Boil the chestnuts, drain, keep aside 200 gr and pass through a sieve the remaining. Put the passed chestnuts into a ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
