Ingredients with Measurements:
- 1 lb. capretta (goat meat), cut into bite-sized pieces
- 1 can artichoke hearts, drained and chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 tbsp. dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the capretta to the skillet and cook until browned on all sides, about 5-7 minutes.
3. Add the minced garlic and chopped artichoke hearts to the skillet and cook for an additional 2-3 minutes.
4. Pour in the white wine and chicken broth, and sprinkle in the dried oregano.
5. Reduce the heat to low and let the mixture simmer for 20-25 minutes, or until the capretta is tender and cooked through.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the capretta, then low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 21g
Carbohydrates: 7g
Protein: 25g
Substitutions for ingredients:
- Lamb or beef can be substituted for the capretta.
- Fresh artichokes can be used instead of canned, but will require additional preparation time.
Variations:
- Add diced tomatoes or sun-dried tomatoes for additional flavor.
- Substitute white wine with red wine for a richer flavor.
- Add chopped olives for a salty twist.
Tips and tricks:
- Make sure to brown the capretta well before adding the other ingredients to ensure a flavorful dish.
- Use a Dutch oven for a more even cooking process.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat until heated through.
Presentation ideas:
Serve the capretta with artichokes and garlic in a large serving dish with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or chopped green onions.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
Roasted potatoes, steamed rice, or garlic bread.
Troubleshooting advice:
If the capretta is tough, let it simmer for an additional 10-15 minutes until tender.
Food safety advice:
Make sure to cook the capretta to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Capretta is a traditional Italian dish made with goat meat, which has been a staple in Italian cuisine for centuries.
Flavor profiles:
The capretta with artichokes and garlic has a savory and slightly tangy flavor from the artichokes and white wine, with a hint of garlic and oregano.
Serving suggestions:
Serve the capretta with artichokes and garlic as a main dish for a hearty and flavorful meal.
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Region: Italian