Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: Potroasted Kid, Locarno Style (Capretto Alla Locarnese)

  3. Categories: Swiss, Meats, Main dish

  4. Yield: 4 servings

  5. 2 lb Boneless kid or lamb

  6. Salt

  7. Pepper

  8. 3 T Butter

  9. 1 1/2 t Ground sage, or 2 1/2 t Fresh sage

  10. 6 Juniper berries, crushed

  11. 1/2 t Dried mint, or 1 T Fresh mint

  12. 1/8 t Ground cinnamon

  13. 1/8 t Nutmeg (fresh if poss.)

  14. 1 c Dry white wine

  15. 1 c Heavy cream

  16. 1 T Rum

  17. Cut the meat into bite-sized pieces. Sprinkle the meat with the salt and pepper. Heat the butter in a casserole, and add the sage, juniper

  18. berries, mint, cinnamon and nutmeg. Cook, stirring constantly, for 3

  19. minutes. Add the meat and brown on all sides. Lower the heat and add the

  20. wine. Simmer, covered, until the meat is tender (it took me a little more

  21. than an hour with the kid I had). Remove the meat and keep warm. Strain

  22. the sauce. Put the sauce back in the casserole, and stir in the cream and rum. Bring to a boil and reduce to the consistency of heavy cream.

  23. Return the meat to the sauce and heat through. Serve with dry boiled rice

  24. and green peas. (it says here: but I served it with wide homemade egg

  25. noodles, and I think that works better than rice would, even if not

  26. strictly the way they would do it in Locarno.) --


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