Ingredients with Measurements:
- 1 pound of dried cannellini beans, soaked overnight
- 1 pound of goat meat, cut into small pieces
- 2 onions, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 6 cups of water
- 1/2 cup of grated Parmesan cheese
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the goat meat and cook until browned on all sides, about 5 minutes.
2. Add the sliced onions and minced garlic to the pot and cook until the onions are caramelized, about 10 minutes.
3. Add the tomato paste, thyme, oregano, smoked paprika, salt, and pepper to the pot and stir to combine.
4. Drain the soaked cannellini beans and add them to the pot along with 6 cups of water.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beans are tender and the goat meat is cooked through.
6. In a skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes.
7. Serve the Capra e Fagioli in bowls, topped with the caramelized onions and grated Parmesan cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Medium-high heat for browning the goat meat
- Low heat for simmering the Capra e Fagioli
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 37g
- Protein: 35g
- Fiber: 10g
Substitutions for ingredients:
- You can use navy beans or kidney beans instead of cannellini beans.
- You can use beef or lamb instead of goat meat.
- You can use vegetable oil instead of olive oil.
- You can use ghee instead of butter.
Variations:
- You can add diced carrots and celery to the pot for extra flavor and nutrition.
- You can add a can of diced tomatoes to the pot for a more tomato-y flavor.
- You can add a splash of red wine to the pot for extra depth of flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Browning the goat meat before adding it to the pot will give it a nice crust and add flavor to the dish.
- Caramelizing the onions separately will add a sweet and savory flavor to the dish.
Storage instructions:
- Store the Capra e Fagioli in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the Capra e Fagioli in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Capra e Fagioli in bowls with a sprinkle of grated Parmesan cheese and a sprig of fresh thyme on top.
Garnishes:
- Grated Parmesan cheese
- Fresh thyme
Pairings:
- Crusty bread
- Red wine
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the Capra e Fagioli is too thick, add more water or broth to thin it out.
- If the Capra e Fagioli is too thin, let it simmer for a bit longer to thicken it up.
Food safety advice:
- Make sure the goat meat is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Capra e Fagioli is a traditional Italian dish that originated in Tuscany.
Flavor profiles:
- Savory
- Smoky
- Sweet
Serving suggestions:
- Serve the Capra e Fagioli as a main course for lunch or dinner.
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Region: Italian