Now here's one to do with the "kid"...a goat one.
Kid Gambellara Style, or Cavreto de Gambellara
Kid Gambellara Style, or Cavreto de Gambellara: According to Amadeo Sandri, Gambellara is known for two things: Its wines, and stewed kid, which is marinated, shaped into a ring, put whole in a large copper pot, slowly cooked atop a wood-fired stove. The result is nicely browned, but also extraordinarily tender. Mr. Sandri instead prefers to spit roast his kid, burning hardwood to obtain the coals that supply the heat. To serve 8:
INGREDIENTS:
A milk-fed kid, not more than 50 days old (one could also use lamb)
Olive oil
Three large, juicy lemons
Black peppercorns
Bay leaves
Sage
Rosemary
Garlic
Salt
PREPARATION:
The kid must be whole, with head and feet, and should still have both heart and liver in the cavity. Wash the animal inside and out with cold water and dry it well. Finely mince a handful of sage leaves with two large cloves of garlic, the leaves from a sprig of rosemary, and a 3-inch (7.5 cm) strip of lemon zest (yellow part only)
Add a teaspoon of salt to the mixture, mix well, rub the mixture into the kid, both inside and out.
Put the kid in a container just large enough to hold it, and pour three cups of olive oil over it. Squeeze the lemons, filter their juice, and add it to the kid, together with 3 bay leaves and six to eight peppercorns. Cover the container with a fine cloth and marinate the meat in a cool place (not the refrigerator) for two days, turning the meat twice daily.
Come cooking time, remove the kid from the marinade, drain it well, and spit it. Set the spit in front of the flames, with a leccarda (drippings pan) under it to catch the drippings, and cook it until it is golden brown outside, and perfectly tender inside. While the meat is cooking, baste it with the drippings from the pan or the marinade as you prefer, and when it is almost done drop several coals into the drippings; they'll produce puffs of smoke that will confer a smoky taste to the meat.
Serve it immediately upon removing it from the spit, on a bed of lettuce, and with cut lemons as garnish.
It takes several hours...don't rush it...be patient.
|