Kid Calabrian style

Kid Calabrian style: a dish that enhances the tender meat of the kid, skilfully marinated in a spicy and aromatic marinade that releases intense aromas and flavours. Crispy potato slices accompany the dish, completing it harmoniously.

Calabrian kid, ingredients

  • 1kg of kid meat
  • 750g of white wine
  • 400g of water
  • 100g of red onion from Tropea PGI
  • 180g of carrots
  • 180g of celery
  • 10g of white wine vinegar
  • 500g of potatoes from Sila PGI
  • 50g of extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 sprig of rosemary
  • 1 sprig of sage
  • 3 bay leaves
  • 2 juniper berries
  • Black pepper corns to taste

Recipe for making kid Calabrian style

To make Calabrian-style kid, start by cutting the meat into pieces that are not too small. Wash, peel and roughly chop the celery, carrot and onion that will be used to marinate the kid. Transfer the vegetables to a large bowl with the meat.

Tie up the herbs with a string and place them in the bowl, which will make it easier to remove them after marinating. Add the wine and water to cover, add the black peppercorns and juniper, wrap the bowl in cling film and leave the meat to marinate for 12 hours in the fridge. Take the marinated meat out of the refrigerator, remove the spices and herbs and drain off the water in a colander.

Wash the potatoes under running water, then slice the potatoes thinly (without peeling them), pour them into a large baking dish and drizzle them with olive oil, season with salt and pepper and place the kid on top with the herbs; sprinkle with a tablespoon of vinegar and stir directly into the dish so that all the ingredients are flavoured. Bake the kid in a preheated static oven at 200° for about 60 minutes, taking care to turn it during cooking. Once ready, serve the kid alla calabrese very hot and enjoy it with a nice glass of Megonio.