Document Actions
Capra alla neretese
This delicious main course meat dish is among the most representative within the territory of Nereto and roots in the thousand-year practice of shepherding.
-
Directions:
Cut the meat in middle size pieces (remove the unnecessary fat) and wash them.
In large pan brown the onions in oil together with the cloves, then toss the meat pieces in and cook over a medium flame.
Add water and salt to taste and let it cook for about an hour and a half (until meat is half cooked).
Toss in the diced tomatoes and some more water; let it cook another hour and a half.
Once the sauce has thickened, add the previously fried (or roasted) peppers and let them cook for about 2 to 3 minutes.
Tip: further ingredients such as pepper and lemon peel can be added to season the dish. The period from September to October is the best time to taste this dish.
-
Ingredients for 4 servings:
1 ½ kg. goat meat, 1 kg. fresh tomatoes, 1 kg. red peppers, 1 small cup oil, 1 onion, 1 stick celery, water as much as necessary, 3 cloves, salt to taste.