Pappardelle al Ragù di Capretto

April 12, 2010

Last January Keren and myself celebrated my birthday at the 'Salon' restuarant in Tel Aviv, one of the most applauded restuarants in Israel. Lots has been written about Mr. Shani and his restaurant and by greater writers than yours truly, so I will leave the superlatives to them.

 

I will, however, tell you about the fabulous cabrito dish I had there; the articulated menu described it as 'kid goat's neck with flattenned turnips roasted in its own heat', a description which prompted my curiosity into ordering the dish (well, that and having never eaten goat meat). Surprisingly enough, I discovered a delicious, delicate meat with a slight gamey taste. The meat was served with whole baby turnips, carrots and parsley roots and was one of the top meat dishes I ever had.

 

As an avid ragù lover, this meant one thing: it's a matter of time before I attempt a ragù with goat meat. This time has now come.

 

Serves: 8

 

Ingredients:

 

  • 1 kg cabrito (kid goat) meat, minced

  • 1 large celeriac, diced

  • A few celery sticks (use those that came with the celeriac if you can), chopped

  • 4 medium carrots, diced

  • 3 parsley roots, diced

  • 2 large onions, diced

  • 3 small turnips, diced

  • 8 cloves of garlic, chopped

  • 1 cup full-bodied red wine

  • Oilve oil

  • A handful of sage leaves, torn

  • Salt

  • Freshly ground black pepper

  • Nutmeg

  • Fresh pappardelle for 8 people

 

Preparation:

 

  • In a large and wide sauce pan, heat a few lugs of olive oil, then add the onion, carrot, celery, celeriac, root parsley, turnips and garlic and sauté until the onions are transparent.

  • Put the vegetables aside, add some more olive oil if needed and add the minced meat. stir well and make sure the meat has browned completely

  • Add the vegetables back to the pan, turn the heat up to maximum and add the wine. Stir well until it has evaporated completely. Scrub the bottom of the pan to dislodge any piece of meat that has stuck to it.

  • Add the sage, salt to taste, a pinch of nutmeg and freshly ground black pepper. Add water to cover, turn the heat down and simmer for at least 5 hours. Check the water level from time to time and add some more if needed. When the ragù is done it should be slightly moist.

  • Fix the seasoning if needed. Cook the pappardelle, move to plates and cover each with a good serving of ragù. Season with freshly ground parmesan cheese.

Please reload

Featured Posts

Depraved Corn

September 2, 2012

1/6
Please reload

Recent Posts
Please reload

Search By Tags