Kid goat in the Marche style

Name: Kid goat in the Marche style
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Goat meat (loin) 2.2 lbs; Rolled Pancetta (sliced) 7 oz; Garlic 2 cloves; Parsley to chop 2 spoonfuls; Sage to taste; Rosemary 1 sprig; Bay leaves to taste; Dry white wine ½ glass; Marsala wine ½ glass; Extra virgin olive oil 3 spoonfuls; Black pepper to taste; Bread crumb 1.67 cups; Meat broth 1 ¼ cup; Extra virgin olive oil 2 spoonfuls; Cornstarch level 1 spoonful

it br es fr de

653

Calories per serving

Lactose Free

Energy Kcal 653
Carbohydrates g 24.6
of which sugars g 6.1
Protein g 49.9
Fats g 37.2
of which saturated fat g 10.28
Fiber g 2
Cholesterol mg 177
Sodium mg 1203

Difficulty: Average
Prep time: 15 min
Cook time: 45 min
Serving: 4
Cost: Average

PRESENTATION

Weekend gatherings feel really welcoming with the Kid goat recipe on the table, especially because this dish brings that classic Marche style cooking vibe that home cooks love. Slow-cooked tradition meets farmhouse flavor—the Kid goat ragù delivers a hearty, mild and rich taste in every serving, while those tender pieces look so good surrounded by the rich sauce. Families appreciate how this Italian kid goat specialty fits right into special events, like Sunday lunches or even birthdays… there’s just something comforting and inviting about the way Kid goat ragù looks when served up family-style. Since it’s known for using those heritage "La cucina povera" touches, food really shines when you’re sitting down with a crowd—kids, grownups, everyone—because this dish is both nice and approachable. The Goat bone ragù offers up moist flavors that combine with savory depth, so every bite feels rustic yet special. It’s DELICIOUS in the way Italian comfort food should be, and the gentle aroma makes your kitchen feel like a countryside trattoria.

Home bakers and busy families definitely enjoy the versatility that comes with this Kid goat recipe—it works beautifully for special occasions or just a big weekend meal, blending easy-going flavors with a little bit of Italian country tradition. Pairing practices are really flexible; pile it over creamy pasta for a simple, filling dinner, or set out bowls next to crunchy bread and let everyone find their favorite way to enjoy it—pretty good for gatherings where people mingle. Since this kid goat ragù gets plenty of its taste from time-honored Italian methods, it keeps that homemade feel, great for families that enjoy sharing good food at home. Looking for something different? Try serving it alongside salads, bread, and bright antipasti—even cold leftovers taste great in sandwich rolls the next day (trust me, there’s never any left). Those unique Quinto Quarto flavors and the crowd-pleasing sauce make it a frequent request…whether you call it Goat simmered in milk or classic capretto, it’s just one of those nice, moist dishes that brings people together. Family meals, dinner parties, or quiet Sunday suppers—this Italian goat dish checks every box for EASY comfort and OLD-WORLD flavor everyone will talk about.

How to prepare Kid goat in the Marche style

To prepare kid goat in the Marche style, start by removing the fat from the meat and cutting it into about 12 pieces of roughly equal size 1; season them with salt and pepper, wrap them in slices of bacon 2, and arrange them in an oiled baking dish (or oven pan) close to one another 3.

Sprinkle sage, bay leaves, and rosemary over them 4. Place the prepared dish in the oven and let it cook for about 30/40 minutes at 350°F (static oven), occasionally basting with white wine and a little hot broth 5. Meanwhile, prepare in a bowl the crumbled bread mixed with chopped parsley and crushed garlic 6.

After 40 minutes, remove the tray with the kid goat from the oven and sprinkle the dish with the previously prepared bread crumbs 7, then place it back in the oven for a few minutes with the grill setting.
Then remove the kid goat from the oven and keep it warm, strain the cooking juices through a sieve 8 and put them in a pan. Bring to a boil, add the Marsala wine 9 and let it evaporate. Then add a ladleful of the remaining broth in which you have dissolved 1 level tablespoon of cornstarch, let the sauce thicken, pour it over the pieces of meat while still hot, and serve your kid goat in the Marche style!

Curiosities

The season for kid goat runs from late April to mid-June (so if Easter is late, it can be served instead of lamb).
Whatever recipe you choose, always use plenty of seasoning to enhance the goodness and flavor of the meat, which is still developing.

For the translation of some texts, artificial intelligence tools may have been used.

Kid goat in the Marche style

PRESENTATION

How to prepare Kid goat in the Marche style

Curiosities

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