Ingredients with Measurements:
- 2 lbs Tronchetto di Capra (goat tenderloin)
- 1 can (28 oz) crushed tomatoes
- 1 cup pitted Kalamata olives
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Season the Tronchetto di Capra with salt and pepper, then sear it in the pot until browned on all sides. Remove the meat from the pot and set it aside.
4. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
5. Add the crushed tomatoes, olives, oregano, and basil to the pot. Stir to combine.
6. Return the Tronchetto di Capra to the pot, nestling it in the tomato mixture.
7. Cover the pot with a lid and place it in the preheated oven. Bake for 1 hour and 30 minutes, or until the meat is tender and cooked through.
8. Remove the pot from the oven and let it rest for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Fat: 24g
Carbohydrates: 17g
Protein: 34g
Substitutions for ingredients:
- Tronchetto di Capra can be substituted with beef tenderloin or pork tenderloin.
- Kalamata olives can be substituted with any other type of pitted olives.
Variations:
- Add chopped fresh herbs such as parsley or thyme to the tomato mixture before baking.
- Use diced fresh tomatoes instead of canned crushed tomatoes.
- Add sliced mushrooms to the tomato mixture.
Tips and tricks:
- Make sure to sear the Tronchetto di Capra on all sides before baking to lock in the juices.
- If the tomato mixture is too thick, add a splash of water or chicken broth to thin it out.
- For a more intense flavor, marinate the Tronchetto di Capra in the tomato mixture for a few hours before baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Braised Tronchetto di Capra with Tomatoes and Olives on a large platter, garnished with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
- Serve with a side of roasted vegetables such as carrots or Brussels sprouts.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts.
- Garlic mashed potatoes.
- Crusty bread to soak up the tomato sauce.
Troubleshooting advice:
- If the Tronchetto di Capra is tough, it may not have been cooked long enough. Return it to the oven and bake for an additional 15-30 minutes.
- If the tomato mixture is too thin, remove the lid from the pot and let it simmer on the stove until it thickens to your desired consistency.
Food safety advice:
- Make sure to cook the Tronchetto di Capra to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tronchetto di Capra is a traditional Italian dish made from goat tenderloin. It is often braised with tomatoes and olives for a rich and flavorful meal.
Flavor profiles:
This dish has a rich and savory flavor from the tender Tronchetto di Capra, tangy tomatoes, and salty olives.
Serving suggestions:
Serve the Braised Tronchetto di Capra with Tomatoes and Olives as a main course for a special dinner party or holiday meal.
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Region: Italian