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La Pasqua Napoletana: Capretto Cacio e Uova, Kid, Cheese And Eggs

A traditional Neapolitan Easter dish, for 6:

  • 4 pounds (a scant 2 k) leg of kid or lamb
  • 2 ounces (60 g) cured lard or prosciutto fat
  • 1/2 cup + 2 tablespoons butter or rendered lard
  • 1 tablespoon olive oil
  • 1 medium-sized onion
  • 1 cup (250 ml) dry white wine
  • 3/4 pound (300 g) freshly shelled peas
  • 3 eggs, hard boiled
  • 1 1/4 cups (about 70 g) grated Parmigiano
  • 1 bunch parsley
  • 1/2 lemon
  • Salt & Pepper to taste

Wash, dry, and cut the meat into 2-inch pieces. Set it in a roasting pan and dot it with lard and butter, sprinkle it with oil, and brown it in a hot oven. Remove the meat to a platter, slice the onion finely, and cook it, covered and over a very low flame, in the pan drippings. It should cook for at least an hour, and you should, if it begins to dry out, sprinkle it with water. When the onion is soft and lightly browned, transfer half of it and some of the drippings to another pot. Cook the peas in this pot, covered and over a very low flame, adding some boiling water after 10 minutes.

Return the pieces of meat to the first pan and finish cooking it over a low flame; sprinkle half the wine over it, let it evaporate, and sprinkle the other half as well; finish cooking the meat stirring it occasionally and adding just the water necessary to keep things from sticking if need be. In the meantime mince the hard-boiled eggs and parsley with salt to taste, and combine this mixture with the grated Parmigiano.

When it is done add the peas, cook for a couple minutes more while stirring gently, then add the egg and cheese mixture and cook a minute or two more.

Turn off the flame, sprinkle with a few drops of lemon juice, and serve; in all it will require about an hour’s cooking time. Artichokes and baby potatoes will be the perfect accompaniment.

More about Lamb
Other Neapolitan Easter Recipes

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La Pasqua Napoletana: Capretto o Agnello al Forno, Roast Kid or Goat

Many years ago I had the good fortune to be in Sardinia for Easter. The highpoint of Easter dinner was a roast kid with herbs that the cook set near, not over a bed of coals at about 9 in the morning. Very slowly over the next three hours she moved it closer, but not that much, to the coals, occasionally turning it; she explained that this slow-cooking would make it very tender. It certainly did.

To serve six you will need:

  • 4 1/2 pounds (2 k) leg of kid or lamb
  • 2 ounces (60 g) seasoned lard or prosciutto fat
  • 1/4 cup olive oil
  • 1 clove garlic
  • Several sprigs fresh rosemary
  • Salt & pepper to taste
  • About a dozen baby onions, peeled (optional)
  • 2 pounds (1 k) baby potatoes (optional, if they’re small and fine-skinned they need not be peeled)

Wash and pat dry the meat; put it in a roasting pan with the garlic clove, dot it with bits of lard and sprinkle it with oil, lay a sprig or two of rosemary on it, season with salt and pepper, and roast it in a hot oven (400-420 F or 200-210 C) until the meat is browned. This will take from 1 hour 15 minutes to 1 hour 30 minutes.

If you would like roasted vegetables, add the onions, halved, and the potatoes after the meat has roasted for 15 minutes.

More about Lamb
Other Neapolitan Easter Recipes.