Goat at the Stazzo
Capra allo Stazzo
Roasted and baked goat leg, stuffed with eggs, lamb liver and pecorino.
Goat's stew is a distinctive Abruzzo dish, perfect for a hearty lunch where roast meat takes center stage. The leg offers a firm texture and bold flavor, softened by the egg, lamb liver, and ham stuffing. pecorino, which becomes a tasty and fragrant component inside the meat. chili pepper introduces a spicy note, while garlic and rosemary define the aromatic profile of the preparation. The technique combines an initial browning, useful for browning the surface and developing flavor, with covered cooking in the oven at 180°C (356°F), together with dry white wine. The result is a main course intense, with a pan juices Aromatic and with a soft, rich filling. This recipe is considered a specialty of Abruzzo.
Instructions
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Prepare the filling
Beat the eggs in a bowl with the minced lamb liver and the pecorino grated Abruzzese. Work the mixture until you obtain a smooth and creamy mass, without obvious lumps, ready to be cooked briefly in saucepan.
Gently sauté the mixture
Heat the olive oil in a saucepan with the chili pepper spicy. Pour the mixture of eggs, liver and cheese, season with salt to taste and sauté it, stirring, until it becomes firmer and takes on a strong aroma. Avoid drying it out completely: it should remain soft enough to be folded into the meat.
Stuff the leg
Make a loop in the goat leg and insert the the mixture soffrittoSpread it into the cavity without forcing it too much, so the filling stays contained during cooking and helps keep the meat more flavorful.
Season the meat
Rub the entire surface of the leg with salt and pepper. Sprinkle the minced garlic and chopped rosemary over it, ensuring the herbs adhere to the meat and provide a distinct, lingering aroma as it browns.
Brown the leg
Anoint one baking pan with the lard and arrange the seasoned leg on top. Brown it until the surface is evenly golden: this step concentrates the external juices and creates a flavorful base before baking.
Deglaze with wine
Pour the dry white wine over the already browned leg. Let the liquid reach the bottom of the pan. baking pan and it begins to evaporate, so the alcohol fades and the wine collects the tasty residues of the browning.
Complete in the oven
Cover the baking pan and bake at 180°C (356°F). Cook until the leg is well cooked and the bottom appears flavored by the wine and meat juices. Serve hot, with the filling enclosed in the center.
Chef's Tips
Seal the leg loop well before browning, so that the filling of eggs, liver and pecorino stays inside during cooking.
Ingredients
- Ingredients for 6 people
- 1 leg of (3.31 lb) 1.5 kg goat
- 1 dl of olive oil
- 1 chili pepper spicy
- 2 eggs
- 1 lamb liver, minced
- (2.12 oz) 60 g of pecorino grated Abruzzese
- 1 clove of garlic chopped
- (1 tbsp) 1 tablespoon of chopped rosemary
- (0.71 oz) 20 g of lard
- 1 glass of dry white wine
- salt and pepper
Can't find it in the US?
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
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