Steps – Kid in Skillet with Wine

• Follow these simple steps to obtain an incredibly tender and fragrant kid. The secret is all in the initial browning and the gentle cooking.
  1. Preparing the meat and aromatics
  Start by thoroughly rinsing the pieces of kid under running water. Dry them by patting with paper towels: this step is essential to get a perfect sear and avoid steaming the meat. Wash and dry the fresh aromatics (rosemary, sage and bay leaves) as well.
  2. The aromatic soffritto
  In a very large skillet, heat three tablespoons of extra virgin olive oil. Add the diced sweet pancetta and the aromatics. Let them sauté for about a minute until the pancetta becomes slightly translucent and releases its aroma.
  3. Browning the kid
  Place the pieces of meat in the skillet. Raise the heat slightly and brown the kid evenly on all sides. This step seals the juices inside the meat, ensuring maximum final tenderness.
  4. Deglazing with white wine
  Pour in one cup of dry white wine and let the alcohol evaporate over high heat. Once the wine aroma has softened, add the hot broth with a pinch of salt and pepper directly to the skillet to flavor the cooking base.
  5. Slow cooking (the secret to tenderness)
  Cover the skillet with a lid and lower the heat to minimum. Let the kid cook for about 50 minutes.
  Chef’s tip: Check occasionally that the cooking liquid does not dry out too much. If necessary, add a ladle of hot water (or broth) to keep the meat moist and create a delicious sauce.

  

• How to serve the kid in the skillet: best pairings

  The kid in skillet with white wine is best served piping hot, just off the heat, to fully enjoy the meat’s tenderness and the aroma of the herbs. What to serve with it for a memorable meal?
  Ideal side dishes
  To highlight the savory sauce created during cooking, we recommend two Italian classics:
  Crispy roasted potatoes: the quintessential side. Roast them in the oven with rosemary and garlic to echo the meat’s flavors.
  Soft or grilled polenta: perfect for “sopping up” the white wine sauce. The sweetness of polenta balances the intense taste of the kid beautifully.
  Sautéed artichokes: If you are looking for a seasonal Easter pairing, sautéed artichokes are ideal.
  Extra tip
  Before bringing the dish to the table, spoon a tablespoon of the hot cooking sauce over each piece of meat. For a touch of color and freshness, add a sprinkle of freshly chopped parsley or a sprig of fresh rosemary to garnish the plate.