Ingredients with Measurements:
- 1 lb. capretta (goat meat)
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 2 red bell peppers, roasted and peeled
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1/4 cup chicken broth
- 1 tbsp. balsamic vinegar
- 1/4 tsp. red pepper flakes
- 1 tbsp. chopped fresh parsley
Special Equipment Needed:
- Roasting pan
- Blender or food processor
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Season capretta with olive oil, salt, and black pepper. Place in a roasting pan and roast for 30-40 minutes or until internal temperature reaches 145°F.
3. While the capretta is roasting, prepare the roasted red pepper sauce. In a blender or food processor, combine roasted red peppers, onion, garlic, chicken broth, balsamic vinegar, and red pepper flakes. Blend until smooth.
4. Transfer the sauce to a saucepan and heat over medium heat until warmed through.
5. Once the capretta is cooked, remove from the oven and let it rest for 5 minutes.
6. Slice the capretta and serve with the roasted red pepper sauce. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of capretta: 145°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 260
Fat per serving: 12g
Protein per serving: 32g
Carbohydrates per serving: 6g
Fiber per serving: 2g
Sugar per serving: 3g
Sodium per serving: 690mg
Substitutions for ingredients:
- Capretta can be substituted with lamb or beef.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped fresh basil or oregano to the roasted red pepper sauce for added flavor.
- Serve the capretta with a side of roasted vegetables or a salad.
Tips and Tricks:
- Make sure to let the capretta rest for 5 minutes before slicing to allow the juices to redistribute.
- To save time, use jarred roasted red peppers instead of roasting your own.
Storage Instructions:
Leftover capretta and roasted red pepper sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat capretta in the microwave or oven until warmed through. Reheat the roasted red pepper sauce on the stovetop over low heat until warmed through.
Presentation Ideas:
Serve the capretta and roasted red pepper sauce on a large platter with a garnish of chopped parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested Side Dishes:
Roasted vegetables, salad
Troubleshooting Advice:
- If the capretta is not cooked to your desired level of doneness, return it to the oven and continue cooking until the internal temperature reaches your desired temperature.
- If the roasted red pepper sauce is too thick, add more chicken broth until it reaches your desired consistency.
Food Safety Advice:
- Make sure to cook the capretta to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator for up to 3 days.
Food History:
Capretta is a traditional Italian dish made with goat meat. It is often served with a tomato-based sauce.
Flavor Profiles:
The capretta has a rich, gamey flavor that is complemented by the sweet and tangy roasted red pepper sauce.
Serving Suggestions:
Serve the capretta and roasted red pepper sauce on a large platter with a side of roasted vegetables or a salad.
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Region: Italian