Nonna’s Italian Style Roasted Dairy Capretto
This traditional Roman country-style recipe highlights the unique flavours of our beautiful Dairy Capretto, using simple ingredients, all cooked in one dish.
Serves 6 people
Ingredients
- 1 Dairy Capretto Leg, cut into 3 cm cubes - bones-in. Approx 2kg
- 6-8 sprigs fresh rosemary
- 4 tablespoons extra virgin olive oil
- 3 cloves of garlic, chopped
- 1 cup (250 ml) vegetable stock
- Salt and pepper to season
- 4 medium potatoes, in quarters
- Handful of chopped flat leaf parsley
Marinade
- Marinate the ingredients for 4-5 hours or overnight
Preparation
- Step 1 Rinse meat and dry with paper towel
- Step 2 Place all ingredients in a heavy roasting dish and combine with the meat. Leave for 4-5 hours to marinate or overnight.
- Step 3 Pre-heat oven to 160ºC.
- Step 4 Place dish in oven covered with foil for 95 minutes.
- Step 5 Take foil off and increase heat to 180 degrees for 20 minutes to crisp potatoes and reduce liquid.
- Step 6 When potatoes are crispy and meat in browned its ready.
- Step 7 Serve roasted Dairy Capretto with your favourite mixed greens salad.
For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0422 299 392