Goat with Vutana Sauce

Capra alla Vutana

Young goat slowly cooked with vinegar, white wine, tomato and herbs, to be served with boiled potatoes.

6 servings

Easy

Basilicata

EasyBasilicata

Goat's stew "alla vutana" is a Lucanian dish with a bold character, designed to showcase the young meat through long, patient cooking. The dish combines the structure of goat meat with the acidity of red vinegar, the softness of onion, and the roundness of tomato. White wine adds nuance and allows room for the aromas of bay leaf, rosemary and chili pepper, while prolonged cooking makes the meat tender and concentrates the juices. The result is a main course intense, with a thick and fragrant sauce that accompanies without overpowering. In Basilicata, this preparation is distinguished by the initial browning technique and the slow permanence on the heat, essential elements for achieving a soft consistency and a well-bound sauce. The boiled potatoes complete the dish with a simple, delicate touch.

Instructions

Voice reading

7 steps · natural Italian voice

Cut the meat

Cut the young goat meat into small, even pieces so that it cooks evenly. Remove any excessively tough or irregular parts, then keep the meat ready for browning. The pieces should be of similar size and have a large enough surface area to brown when in contact with the oil. skillet.

Brown with vinegar

Put the meat in a skillet and brown it, sprinkling it generously and repeatedly with red vinegar. Continue until the goat stops releasing any more water and the surface appears dry and nicely browned. The vinegar should evaporate clearly: the bottom should not be watery before transferring it to the pot.

Prepare the pot

Transfer the meat to a pot; according to the traditional preparation, a tinned copper pot can be used. Add the chopped onion, thebay leaf, The chili pepper red pepper and rosemary. Distribute the ingredients around the meat, so that the herbs and onion can flavor the sauce during the next step.

Deglaze with wine

Brown the meat with the onion and herbs, then pour in generous amounts of white wine. Cook until the wine has completely evaporated: the alcohol should evaporate, leaving a concentrated sauce at the bottom, without excess liquid. Season with salt and black pepper.

Add the tomato

Join the canned whole peeled tomatoes Chop and remove the seeds. Pour in the tomato sauce, previously diluted in a little warm water, and stir to distribute the seasoning around the meat. The sauce should coat the pieces without being too liquid and should take on a uniform red color.

Cook slowly

360 min

Cover the pot and cook over low heat for five or six hours. Keep cooking slow and steady, with a barely perceptible boil, making sure the sauce doesn't dry out too much. The meat is ready when it's fork-tender and the sauce is thick, fragrant, and well-blended.

Serve drained

Drain the meat from the sauce and arrange it on plates, allowing the excess sauce to drip off. Serve garnished with boiled potatoes, as directed in the recipe. Finish with a moderate amount of sauce, enough to enhance the meat without completely covering its texture.

Chef's Tips

The editorial staff recommends maintaining the cooking over low heat for five or six hours, so that the meat becomes tender and the sauce concentrates without drying out suddenly.