Ticino Kid Cooked in the Stove with Rosemary

Capretto nostrano al forno con rosmarino (Ticino kid cooked on the stove with rosemary).

The ideal weight of an animal is about 12 kilograms. After slaughter, skinned and gutted, it is cut into two halves, then into quarters and finally into pieces ready for roasting. For the kid, which has a delicate, almost neutral flavor, there is only one way to prepare it: roast. to begin with, sear it well and then continue to braise it in the saucepan, although the purists advocate the stovetop rather than the oven. They cite one reason: You can better monitor the roasting process.

The secret of a well-prepared kid is twofold: use exceptionally good oil or possibly good butter, which of course must not burn, and season generously with salt. Then add a little bit of aroma, thyme or possibly rosemary, with restraint and delicacy.

Skin the garlic clove, cut it in half, remove the green core, finely chop the garlic. Mix with pepper, rosemary, salt, paprika and olive oil to make a paste.

Rub the meat with it and let it rest for 120 minutes.

Preheat the stove to 180 °C. Roast the kid in a suitable roasting pan for about 1 hour until golden brown. Add the roasted vegetables and the rosemary sprig and continue roasting for another 30 minutes.

Add the white wine and roast for another half an hour, basting continuously with the wine-roasting liquid.

From the stove

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