Capretto brodettato is a traditional dish from the Marche, rich in flavors and tradition. The kid is slowly cooked in a broth made with lemon, parsley and marjoram until tender and succulent. The unique flavor of cured ham and onion makes this dish truly special. Perfect to enjoy on special occasions or during the holidays.
Place the kid pieces in a saucepan with the lard, the prosciutto and the chopped onion
Sauté over moderate heat until the onion turns golden but does not burn and the kid does not brown too much
Season with salt and pepper and when the kid has turned golden sprinkle half a tablespoon of flour
Stir and after a couple of minutes moisten with half a glass of white wine
When the wine has evaporated add enough water to almost cover the kid
Let cook until the liquid is reduced (the remaining sauce should be fairly thick)
Ten minutes before serving put 2 or 3 egg yolks in a bowl with the juice of one lemon, a tablespoon of chopped parsley and a generous pinch of marjoram leaves
After whisking everything together pour it over the kid and keep the pan on the lowest heat for 5-6 minutes so the egg thickens without curdling
Pan
Bowl
Wooden spoon
Store in the refrigerator in an airtight container
Traditional main course of Marche cuisine
Italy, Marche
| Energy (kcal) | 131.72 |
| Carbohydrates (g) | 0.2 |
| of which Sugars (g) | 0.2 |
| Fat (g) | 6.78 |
| of which Saturates (g) | 2.26 |
| Protein (g) | 17.34 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.1 |
