Ingredients with Measurements:
- 1 lb. capretta (goat meat), cut into cubes
- 1 head of garlic
- 2 sprigs of fresh rosemary
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tbsp. of olive oil and wrap in aluminum foil. Roast in the oven for 30-40 minutes, or until the garlic is soft and golden brown.
3. In a large bowl, toss the capretta with the remaining 1 tbsp. of olive oil, salt, and pepper.
4. Strip the leaves off the rosemary sprigs and chop finely.
5. Spread the capretta evenly on a baking sheet and sprinkle with the chopped rosemary.
6. Roast in the oven for 20-25 minutes, or until the capretta is browned and cooked through.
7. Once the garlic is roasted, remove from the oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins and mash with a fork or puree in a food processor until smooth.
8. Serve the capretta hot with a dollop of roasted garlic puree on top.
Time:
Preparation time: 10 minutes
Cooking time: 50-65 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 240
Fat: 12g
Protein: 28g
Carbohydrates: 3g
Fiber: 0g
Sugar: 0g
Sodium: 80mg
Substitutions for ingredients:
- Capretta can be substituted with lamb or beef.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced onions and bell peppers to the baking sheet for a more colorful and flavorful dish.
- Substitute the roasted garlic puree with a different sauce, such as tzatziki or chimichurri.
Tips and tricks:
- Make sure to toss the capretta with the olive oil, salt, and pepper to evenly coat the meat before roasting.
- Use a meat thermometer to ensure the capretta is cooked to your desired doneness.
- Let the roasted garlic cool slightly before handling to avoid burning your fingers.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the capretta on a platter with the roasted garlic puree in a small bowl on the side. Garnish with fresh rosemary sprigs.
Garnishes:
Fresh rosemary sprigs
Pairings:
- Serve with a side of roasted vegetables, such as carrots, potatoes, or Brussels sprouts.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Quinoa salad
Troubleshooting advice:
- If the capretta is not browning evenly, rotate the baking sheet halfway through cooking.
- If the garlic is not roasting evenly, make sure it is wrapped tightly in aluminum foil to prevent air from escaping.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat.
- Use a meat thermometer to ensure the capretta is cooked to a safe internal temperature of 145°F.
Food history:
Capretta is a traditional Italian dish made with goat meat. It is often served during special occasions, such as Easter or Christmas.
Flavor profiles:
The capretta is savory and slightly gamey, while the roasted garlic puree adds a sweet and nutty flavor. The rosemary adds a fragrant and earthy note.
Serving suggestions:
Serve the capretta as a main course for a special dinner or holiday meal.
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Region: Italian