Goat Stew with Peppers. Sometimes, even in summer, a dish that warms the heart and soul is needed. The goat stew with peppers is just that; a recipe rooted in tradition, bringing intense and enveloping flavors to the table, although it may seem unusual.
For some, goat meat, when cooked properly, is incredibly tasty and tender. I am fortunate to have access to high-quality meats, provided by my son’s farm; it seems strange to talk about how and why certain foods end up on our tables. Sometimes there’s almost a fear of telling. Yet, even though many things have changed, some fortunate customs remain. Once, in country courtyards, having livestock for cheese or reproduction was the norm, and once their cycle was over, these animals were fully utilized for family nourishment. This was particularly common in places where movement was not easy, like the Apennines, in the Italian hinterland, from north to south, where, to survive, every measure was precious, and nothing was wasted, as procuring food was a real daily sacrifice.
- Cuisine: Italian
Ingredients
Preparing this stew means dedicating time and passion to cooking, a process that is well-rewarded. Although I have to admit, it doesn’t require much effort. This is a simple dish from our tradition, and surely if you try to remake it cooked in terracotta, though I couldn’t this time as it was engaged with other preparations, and I’m not saying on the wood stove or at the end of bread baking… With a few simple ingredients like goat meat, peppers, onions, and potatoes, flavored with rosemary and thyme that grow abundantly and fragrantly in our valleys, you’ll get a stew to savor!
- 2.2 lbs goat meat (Goat to be exact, it could be leg or shoulder, but even less prized cuts are fine.)
- 3 peppers
- 4 potatoes
- 1 onion
- 1 cup tomato sauce
- 1 glass red wine
- sprigs aromatic herbs (basil, and it might seem strange, but it gives an intense summer flavor together with the peppers, rosemary, and thyme)
- to taste salt
- to taste olive oil
Useful Tools
- Pots
- Pots
Steps
Once, you couldn’t spend the morning in the kitchen, especially during certain times. This was a stew that was also cooked for the wheat harvest when everyone gathered around the table in the evening after a day of hard work.
Cut all the vegetables and the meat into not too small pieces. In a pot, put the oil and all the ingredients. Add the glass of wine and a glass of water. Cook on low heat until almost completely reduced.
Now add the tomato and adjust the salt. Mix well and cover with a lid. Finish cooking on low heat, checking occasionally; if it dries out too much, add a little hot water or vegetable broth.
A second course full of flavor to try at least once.
Serve in terracotta or deep plates along with the gravy. You can accompany it with fried bread, (cut rustic bread into slices, and fry in a little olive oil, and flavor with garlic) or roasted slices of polenta.
Some Extra Tips
You can marinate the meat a few hours before in the wine, the same one you will use for cooking, along with the aromatic herbs. It will have a more intense flavor. Accompany with red wine, preferably the same one you used for cooking.
A dish from our tradition full of positive energy and conviviality.
