Capretto al Forno con Patate e Rosmarino Abruzzese
Abruzzo
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Abruzzo
II
Description
Easter kid goat roasted in a wood-fired (or domestic) oven with wedged potatoes, rosemary, garlic and white wine. The kid is jointed, marinated overnight in wine and aromatics, then arranged over the potatoes so the meat juices baste the potatoes as it roasts. High initial heat renders the fat and crisps the skin; a lower second phase cooks the meat through.
III
The Thread
—Whole kid or lamb slow-roasted with aromatics; both traditions roast kid with potatoes to baste and absorb drippings Greek
—Milk-fed lamb roasted in a wood-fired baker's oven — same priority on youth of the animal and high-heat searing Spanish
—Whole kid rubbed with spiced butter and spit- or oven-roasted until crisp — fat-basted roasting principle Moroccan
IV
Flavour Context
Delicate, milky, gently gamey; rosemary and garlic perfume the fat; potatoes are golden and enriched with the drippings — the taste of the Abruzzese Easter table
Pillars V — VII
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