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Capretto part 2

June 10, 2009

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.

Now add:
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

Bake for a further 45 minutes.

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.

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