Potroasted Kid, Locarno Style (Capretto Alla Locarnese)

Recipe: Potroasted Kid, Locarno Style (Capretto Alla Locarnese)

Ingredients :

  • 2 lb Boneless kid or lamb Salt Pepper
  • 3 T Butter
  • 1 1/2 t Ground sage or 2 1/2 t Fresh sage
  • 6 Juniper berries crushed
  • 1/2 t Dried mint or 1 T Fresh mint
  • 1/8 t Ground cinnamon
  • 1/8 t Nutmeg (fresh if poss.)
  • 1 c Dry white wine
  • 1 c Heavy cream
  • 1 T Rum

Instructions :

  1. Cut the meat into bite-sized pieces. Sprinkle the meat with the salt and pepper. Heat the butter in a casserole, and add the sage, juniper berries, mint, cinnamon and nutmeg. Cook, stirring constantly, for 3 minutes.
  2. Add the meat and brown on all sides. Lower the heat and add the wine. Simmer, covered, until the meat is tender (it took me a little more than an hour with the kid I had). Remove the meat and keep warm. Strain the sauce. Put the sauce back in the casserole, and stir in the cream and rum. Bring to a boil and reduce to the consistency of heavy cream.
  3. Return the meat to the sauce and heat through. Serve with dry boiled rice and green peas. (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.)

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)