I always have my trusted butcher prepare the goat meat rolls. This time I had them stuffed only with a mix of pecorino and grana padano cheese, seasoned with a pinch of pepper for each roll, and wrapped with the typical kitchen twine. If you wish, you can add some finely chopped parsley, but some of my guests do not like it, so I excluded it. Finally, I did not specify the weight of each roll, as it will depend on their size, that is, the size of the slice with which they are prepared.

Peel the potatoes and cut them into medium-sized wedges.

Wash and slice the carrots into rounds.

Finely chop the onion.

Heat a non-stick pot without adding any type of seasoning.

Once the pot is sufficiently hot, add the rolls and sear them over high heat, turning them continuously to allow for even browning.

When browned, add all the spices, potato chunks, carrot slices, and chopped onion. Pour in the wine and let the alcohol evaporate.

Only now can we add the fine salt and the already boiling water. Cover the pot, place it on a small burner over low heat, and let it cook until the rolls are tender when pierced with a fork. The potatoes should also be very soft, almost falling apart; if not, extend the cooking time until they reach the right consistency.

If during cooking you notice that the sauce is reducing too much (while the meat is not yet perfectly cooked), you can add a little more water, as long as it is boiling.

The goat rolls should be served with the cooking sauce hot; we can either reduce it further over high heat or blend it (after removing the bay leaf) and then reheat it to bring it back to temperature.

Bon appetit