Ingredients with Measurements:
- 1 pound capretta (goat meat), cut into bite-sized pieces
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup white wine
- 1/4 cup chicken broth
Special equipment needed:
- Large skillet or sauté pan
Step-by-step instructions:
1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add the capretta pieces and cook until browned on all sides, about 5-7 minutes.
3. Season with salt, black pepper, and red pepper flakes (if using).
4. Add the sun-dried tomatoes and basil to the skillet and stir to combine.
5. Pour in the white wine and chicken broth and bring to a simmer.
6. Reduce heat to low and let the capretta simmer for 10-15 minutes, or until the sauce has thickened and the meat is cooked through.
7. Serve hot with your choice of side dishes.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for browning the capretta
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 310
- Fat: 20g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- Capretta can be substituted with lamb or beef
- Sun-dried tomatoes can be substituted with fresh tomatoes
- Basil can be substituted with parsley or oregano
- White wine can be substituted with chicken or vegetable broth
Variations:
- Add chopped garlic and onion to the skillet for extra flavor
- Use canned tomatoes instead of sun-dried tomatoes for a different texture
- Add sliced mushrooms to the skillet for a heartier dish
Tips and tricks:
- Make sure to brown the capretta well before adding the other ingredients to develop a rich flavor
- Use a non-stick skillet to prevent the capretta from sticking to the pan
- Adjust the amount of red pepper flakes to your desired level of spiciness
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve on a bed of rice or pasta for a complete meal
- Garnish with additional fresh basil leaves
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad or roasted vegetables
Suggested side dishes:
- Rice pilaf
- Garlic mashed potatoes
- Roasted asparagus
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken
- If the capretta is tough, let it simmer for a longer period of time until it becomes 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 enjoyed for centuries in various regions of Italy.
Flavor profiles:
- Savory, slightly tangy, and herbaceous
Serving suggestions:
- Serve hot with your choice of side dishes
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Region: Italian