Goat Neretese Style

Capra alla Neretese

Slow-cooked goat meat with tomatoes, bell peppers, onions and herbs, until you obtain a rich and fragrant sauce.

4 servings

Easy

Abruzzo

EasyAbruzzo

The goat Neretese style is a main course Abruzzese with character, designed for slow cooking to tenderize the meat and concentrate the flavors of the seasoning. The preparation combines the intense structure of the goat with the sweetness of ripe tomatoes, bell peppers red and new onions, with the chili pepper to give a lively note and the dry white wine to complete the base. Cooking in earthenware pot It promotes gradual and even heat: the liquid envelops the meat, while the aromas slowly blend together to create a thick and flavorful sauce. The result is a hearty dish, with tender meat and well-combined vegetables. This recipe is considered a traditional Abruzzo dish.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the aromas

Heat the oil in a earthenware pot and add the chili pepper, chopped celery into chunks and the onion studded with the whole cloves. Leaves gently sauté over low heat until the onion softens and the herbs release their fragrance, avoiding burning the bottom.

Brown the meat

Add the pieces of goat meat to the soffritto and brown them on all sides. Continue until the surface is golden brown and the bottom is well-seasoned; turn the meat carefully to avoid losing the juices.

Cover with water

Pour hot water until the meat is completely covered, then season with salt to tasteBring the liquid to a light boil, without keeping it high, so that the cooking proceeds gradually and the bottom doesn't dry out too quickly.

Cook slowly

120 min

Cover the shallow pan and cook the meat over low heat for about two hours. Maintain a barely perceptible boil and check the liquid level occasionally: the meat should become tender and the sauce should gradually become more flavorful.

Deglaze with wine

After about two hours, pour in the dry white wine and cook uncovered until the alcohol evaporates and the liquid reduces. The stock should thicken, becoming denser, and no longer retaining a pungent, winey aroma.

Prepare the vegetables

Gently sauté separately the new onions, the ripe tomatoes and the bell peppers Sweet red onions, already prepared according to the recipe. Continue cooking until the vegetables are tender and fragrant, without letting them brown excessively.

Complete cooking

15 min

Add the onions, tomato and garlic to the meat. bell peppers previously fried. Mix gently to distribute the seasoning, cover again shallow pan and cook for another fifteen minutes or so, until the vegetables are blended into the bottom and the sauce appears uniform.

Chef's Tips

The editorial team recommends keeping the cooking gentle and covered during the first phase, so that the meat remains tender while the sauce is enriched with flavor.