Braised Kid with Herbs

Capretto alle erbe (Braised kid with herbs)

Capretto is considered a typical Easter dish of the Ticinese. A lot of fresh rosemary is a very important ingredient for the success of this dish. As a side dish, new potatoes roasted in their skins are usually served.

Cut the ready-to-cook drumsticks into large pieces. Season with salt and pepper. Turn in flour to the other side and fry well in hot olive oil in a roasting pan.

Drain off fat. Dice vegetables and add together with unpeeled garlic and fry. Season with paradeis pulp, extinguish with red wine, add kitchen herbs and reduce while stirring continuously. Add a little soup and simmer in the stove at 180 °C for about 40 minutes until tender.

Take out the pieces of meat and keep warm with the lid closed.

Strain the sauce through a sieve, season and pour over the meat.

Briefly roast kidneys in butter, cut in half and place on top of the meat pieces.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything at hand!

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