Today on Sardinian Recipes, we're talking about kid goat with capers and olives in red sauce (crapittu cun tappara e ulia in bagna de tomatta), a main course often made with lamb, in which the tender meat is stewed over a low heat, enriched with the strong flavors of the Mediterranean scrub. Originating in the southern hinterland of the island, it is now widespread throughout the inland areas.
Time: 2 hours and 10 minutes
Difficulty: low
Ingredients: 800g kid goat (shoulder, leg, and back); 1 onion, 1 bunch parsley, 100g pitted black and green olives, 3 tablespoons pickled capers; ½ cup extra virgin olive oil, salt; ½ cup Vernaccia white wine, 200g fresh tomatoes; 2 cups vegetable broth, made with 1 onion, 1 celery, 1 tomato, 1 carrot, 1 potato, 5 basil leaves, 3 bay leaves, 1 sun-dried tomato, salt.
Preparation
• Prepare the broth by cooking the ingredients listed in salted water for 40 minutes.
• Clean the meat from the fat and cut it into large pieces; chop the onion (8 minutes).
• Fry the latter for a few minutes over low heat in a saucepan with the oil; add the meat and continue cooking for 10 minutes.
• Brown well, then pour in the wine and let it evaporate over a high heat; lower the heat and cook for another 10 minutes.
• Peel and seed the tomatoes; pass them through a food mill (8 minutes).
• Add them to the meat, add salt, cover and continue cooking, always on low heat, for 40 minutes.
• As soon as the dish dries, moisten with the broth, so that the sauce remains abundant and becomes creamy at the end.
• Prepare a mixture of parsley, capers and olives, pour it over the meat and turn several times.
• Cook for another 10 minutes, then serve piping hot, sprinkling the pulp on the plates with the sauce.
Variant
The dish is also excellent “in bianco”, simply by eliminating the tomatoes.
Recommended wine
Red Nieddera from Cabras.