Goat meat rolls are very tasty, succulent, ideal for Sunday lunch or special occasions and do not contain eggs or gluten. This is a versatile recipe that combines first and second courses in a single preparation, as the sauce will be used to dress rice or pasta of various shapes (short, long, and fresh) and the rolls will serve as the second course. The realization of this particular recipe is very easy and will allow you to prepare an excellent sauce, thick just right, aromatic with which to mop up with bread. The goat rolls I use are prepared directly by my trusted butcher and flavored according to our tastes. They are made with young goat meat, with a delicate taste and especially odor (unlike an adult specimen which is characterized by a particularly strong and pungent odor) and flavored with chopped parsley (but a chopped celery leaf mix is also fine), freshly ground pepper, fine salt, and a mix of grated Grana and Pecorino Romano.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 goat meat rolls
- 2 carrots
- 1 copper onion
- 1 clove peeled garlic
- 2 leaves bay leaves
- 1 stalk celery
- to taste extra virgin olive oil
- 3.5 fl oz dry white wine
- 26 oz tomato puree
- 3.5 fl oz boiling water
- to taste fine salt
Steps
Prepare a very fine mince with garlic, onion, carrots, and celery that we will sauté in a little extra virgin olive oil, in a saucepan, on the smallest burner over low heat.
When the onion becomes transparent (about 7-8 minutes) move the mince to the sides of the pan, increase the heat, add the rolls and bay leaves, and let them brown evenly on all sides, turning them occasionally.
In the meantime, heat 3.5 fl oz of water in a small saucepan.
When the goat rolls are perfectly browned, pour in the wine and let the alcohol evaporate.
Then salt, mix, add the tomato puree and boiling water.
Cover (leaving a gap between a wooden spoon and the lid) and let cook, keeping the flame low, for about 2 hours (or until the rolls can be easily pierced with a fork, depending on the tenderness of the meat, it may take a little more or less than indicated).
Our goat meat rolls are ready.
For an extra idea. If we do not want to add fats, we can brown the goat rolls dry, using a non-stick pan. When the rolls are perfectly and evenly browned, we will add the aromatic mince, the bay leaf, and the wine and let it evaporate. From this point onwards, the cooking process remains the same as described above.
We can add a pinch of turmeric to our sauce, which will make it even more aromatic and flavorful. Turmeric, in fact, goes very well with the taste of goat meat. Try it to believe it.
