Chefs' Recipes

Capretto with olive oil, tomato and smoked paprika

Australian Gourmet Traveller recipe for capretto with olive oil, tomato and smoked paprika.
Capretto with olive oil, tomato and smoked paprika

Capretto with olive oil, tomato and smoked paprika

Mark Roper
6 - 8
1H
4H
5H

“For this dish I buy a whole kid and have it cut on the bone, which gives a great flavour,” says Hafner. “I’m fussy about where I buy baby goat – you want them to be young yet well fattened-up, so go to a reliable butcher. Ask your butcher to cut the meat in large chunks and to cut along every second rib. Cut the neck into 2.5cm-thick pieces.”

Ingredients

Method

Main

1.Gently cook onions in olive oil in a saucepan over medium heat until soft and light golden (15-20 minutes). Add garlic, carrots, celery and herbs and continue to cook the soffritto gently, stirring occasionally, until soft and golden brown (10-15 minutes; It’s important to cook this slowly and until golden brown because the caramelised soffrito is where the flavour is.). Add the paprika and stir for 1 minute, then add tomatoes and Sherry. Bring to the boil, add stock, season to taste with salt and pepper and simmer over low heat for flavours to combine (15 minutes).
2.Preheat oven to 165C. Place goat in a deep, wide casserole dish and pour the sauce over. Drizzle a generous layer of extra-virgin olive oil on top, then cover dish with greaseproof paper and foil. Braise in oven for 1 hour, then remove foil and paper and cook until meat is falling off the bone and golden brown on top (1½-2 hours).

Drink Suggestion: Fletcher Malakoff Estate Vineyard Nebbiolo, Pyrénées. Drink suggestion by James Broadway

Notes

Related stories