There’s a scent that smells like celebration, Sunday, a full table: it’s that of baked kid goat with potatoes and peas. A simple dish, but with an ancient heart, where a few ingredients chosen with love know how to turn into something special.
This is my version, with the addition of cherry tomatoes that provide a perfect, soft, and flavorful cooking base that, if desired… can also be used to dress a nice plate of tagliatelle. Because good cooking wastes nothing.
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2.2 lbs kid goat
- 28 oz potatoes (or new potatoes)
- 3.5 oz peas (fresh or frozen)
- 1/2 onion
- cloves garlic
- 10 cherry tomatoes
- to taste salt
- to taste black pepper (optional)
- to taste extra virgin olive oil
- 2 cups water
- to taste Parmesan (if you decide to dress pasta with the sauce)
Tools
- 1 Baking Pan
- 1 Aluminum Foil
Steps
In a large ovenproof baking pan (the classic ruoto), place the potatoes cut into wedges (or whole if they are new), the peas, the cherry tomatoes cut in half, the thinly sliced onion, and the whole garlic clove.
Add the pieces of kid goat, distributing them well among the vegetables. Season with salt, a generous drizzle of extra virgin olive oil, and, if desired, a sprinkle of pepper.
Gently mix the ingredients in the pan with your hands or a wooden spoon, so the flavors blend.
Add two cups of water, cover with a sheet of aluminum foil, and bake at 356°F (already preheated static oven) for about 1 hour and 30 minutes. Halfway through the cooking, remove the foil to brown the surface and slightly dry the cooking base.
The result will be tender meat, flavorful vegetables, and a perfect sauce… even to dress a nice plate of fresh tagliatelle. Two courses in one: main and first, without effort and without waste.
For an excellent result before cooking, soak the kid goat in water and vinegar for about 30 minutes.
If you like my recipes, if you have tried to make them and want to share your experience with me, leave a comment. And to stay updated, follow me also on my FB page Le Creazioni Dolci e Salate di Cris and give it a like.
