Capretto part 2
Mixed success. I baked it for too long. The borlotti beans, while delicious, turned out to be a distraction…resulting in the overbaking and drying out of the meat.
So anyway, here is what I did if you want to give it a try.
Roast Capretto leg (baby goat leg)
1 leg of capretto approx 1.2 kg
For the marinade:
2-3 sprigs of sage and rosemary, 10 peppercorns, 3 cloves of garlic, zest and juice of half a lemon and a splash of olive oil. Pound all ingredients in a mortar and pestle and then rub all over the meat. Leave for a few hours in the fridge if possible. Take it out of the fridge half an hour before you are ready to put it in the oven.
Make a bed of vegetables to bake your meat upon:
1/2 cup diced red onion
1/2 cup diced celery
1/2 cup diced carrot
1/4 cup diced fennel
2 cloves of garlic
1/2 cup of dry white wine
1/2 cup of stock or water
2 bay leaves
Sprig of rosemary
Sprig of sage
Put all of the above in a heavy pot with a close fitting lid (I used my trusty Le Creuset oval). Place the capretto leg on top. Cover and place in a low (160C) oven for 45 minutes.
2 cups of cooked borlotti beans (or a can of borlotti or canellini beans)
I/2 cup of tomato puree (I ended up adding this later as the beans made the juices taste a bit ‘beany’. Better to add it in earlier)
One pod of garlic sliced horizontally
Rest meat while you dish up the beans. Shave some parmesan over the beans if you wish. Top with the sliced meat and a couple of cloves of the roasted garlic. Consume with a nice glass of red!
What I would do differently next time: bake for less time (I was well over the two and a half hour mark), add the beans and tomatoes earlier…or leave them out and bake separately. Add some cinnamon or chilli to spice it up slightly!
PS: for the borlotti beans, I soaked them over-night, then cooked them in plenty of water with some celery and bay leaves. Skimmed the gunk from the top frequently. When cooked I added salt and drained the liquid.